East-West Marinated Asparagus

East-West Marinated Asparagus

 

Here, an Asian-inspired marinade brings a balance of sweet, salty, tangy, and spicy to blanched asparagus.

Ingredients

• 3   pounds 

  fresh asparagus, trimmed (48 to 60 medium-size spears)
• 1/3  cup 

  low-sodium soy sauce or tamari
• 1/3  cup 

  rice vinegar
• 3   tablespoons 

  vegetable oil
• 3   

  cloves garlic, minced (1 tablespoon)
• 2   tablespoons 

  grated fresh ginger
• 1   tablespoon 

  agave nectar or honey
•  

  Pinch cayenne pepper, or to taste
• 1   tablespoon 

  toasted sesame seeds
• 1   

  Thai bird chile, seeded and thinly sliced for garnish, optional

Directions

1.

Cook asparagus in pot of boiling salted water 5 minutes. Drain, and plunge into bowl filled with ice water.

2.

Whisk together soy sauce, rice vinegar, oil, garlic, ginger, agave nectar, and cayenne. Pour over asparagus in large baking dish, adding water, if necessary, to submerge asparagus. Cover, and chill 4 hours, or overnight.

3.

Drain off marinade, and arrange asparagus on plates or serving platter. Sprinkle with sesame seeds and chile slices, if using.

 

Nutrition information

Per Serving: cal. (kcal) 51, Fat, total (g) 2, sat. fat (g) 1, carb. (g) 6, fiber (g) 2, sugar (g) 2, pro. (g) 3, sodium (mg) 202, Percent Daily Values are based on a 2,000 calorie diet