Asparagus With Garlic Ginger And Sesame Recipes

GINGER-SESAME ASPARAGUS

Steps:

• To parboil the asparagus, you'll need just four basic kitchen tools: a medium-large pot (like a Dutch oven or soup pot, 4-quart capacity is fine), a large work bowl, a mesh strainer, and a clean dishtowel or two. Fill the pot with 2 quarts water and 1 Tbs. coarse salt and bring it to a boil. Fill the work bowl mostly with ice and cover with cold water. Dump your trimmed and sliced asparagus into the boiling water parboil 1 min. Begin timing as soon as you put the asparagus in the water; don't wait for it to return to a boil. And don't go anywhere-use your mesh strainer to transfer the asparagus to the ice bath just as soon as the time's up. Let it sit for a minute or two in the ice water to stop the cooking and cool down. Lift the asparagus (use your hands or the strainer again) out of the ice bath and let them drain well in one layer on a dishtowel (or paper towels). Store them in a shallow container (lined with paper towels to absorb any excess moisture), covered with a slightly damp paper towel or dishtowel. They'll keep in the refrigerator overnight. If you plan to use them right away, make sure they're very dry. Drop bias-cut pieces of asparagus in boiling water and start timing right away; cook just until crisp-tender, about a minute.
• In a small bowl, whisk together the hoisin sauce, rice wine, and sesame oil. In a large nonstick skillet, heat the peanut oil and sesame seeds over medium heat (put the seeds in the center of the pan, as some will pop to the sides as they cook). Let the oil and sesame seeds heat, without much stirring, until most of the seeds are browned, about 5 min. Add the ginger and garlic and stir-fry for 30 to 60 seconds. Add the hoisin mixture and stir to combine (I use a small heatproof spatula). Turn the heat to medium high, add the asparagus, sprinkle the salt over it, and mix to thoroughly coat the asparagus. Stir frequently and continue cooking until the asparagus is well coated and heated through, 1 min. The sauce should have a slightly glazy consistency. Serve immediately. It takes only a minute or two to add flavor in the sauté pan. Ginger, garlic, hoisin, and sesame glaze the parboiled asparagus.

ASIAN ASPARAGUS AND MUSHROOMS

Steps:

• Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.

SHAVED ASPARAGUS SALAD WITH GINGER AND SESAME

Steps:

• Make the dressing: In a small bowl, stir together rice vinegar, ginger, garlic and brown sugar. Add jalapeño and sesame oil, then season to taste with salt and pepper.
• Snap or cut off the tough bottoms of each asparagus spear. With a vegetable peeler, peel each tough-skinned spear, starting halfway down from tip and peeling toward bottom end.
• Cut the asparagus at a long diagonal into very thin slices (not paper thin - about the width of a thinly sliced onion). Place asparagus slices in a wide salad bowl. Season with salt and pepper and toss lightly. Add the ginger dressing and toss to coat well. Taste and adjust. Add scallions and lime juice and toss again.
• Garnish with mint leaves and cilantro sprigs. Sprinkle with sesame seeds and serve.

GARLIC-SAUTEED ASPARAGUS

Steps:

• Heat olive oil and sesame oil in a wok or skillet over medium-high heat; add garlic and decrease heat to medium. Cook and stir garlic until fragrant, about 1 minute. Add asparagus, soy sauce, and water to garlic; cook and stir until liquid is mostly evaporated, about 3 minutes. Cover wok and cook until asparagus are tender yet firm to the bite, 5 to 10 minutes more.

SAUTEED GARLIC ASPARAGUS

Steps:

• Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

ASPARAGUS AND CASHEWS

Steps:

• Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.

ROASTED SESAME-AND PANKO-COATED ASPARAGUS WITH SOY-GINGER DRIZZLE

Steps:

• Preheat oven to 450°F. Oil large rimmed baking sheet. Whisk mayonnaise, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, and 1 teaspoon grated ginger in pie dish. Mix panko and sesame seeds in another pie dish. Toss asparagus in mayonnaise mixture to coat, then roll in panko mixture. Transfer to prepared baking sheet. Drizzle with 2 teaspoons sesame oil. Roast until browned, turning once, about 16 minutes.
• Meanwhile, whisk 1 teaspoon water, brown sugar, chili-garlic sauce, remaining 3 teaspoons vinegar, 2 teaspoons soy sauce, 1/4 teaspoon ginger, and 1/4 teaspoon sesame oil in small bowl for sauce.
• Transfer asparagus to platter; sprinkle with salt. Drizzle with sauce.
• *Available in the Asian foods section of some supermarkets and at Asian markets.

GINGER SESAME ASPARAGUS

Steps:

• Bring a pot of water to boil, add salt and asparagus and cook for 1 minute.
• Remove and rinse asparagus in cold water, drain well on paper towels.
• In a small bowl whisk together hoisin, rice wine and sesame oil.
• Heat peanut oil in a large skillet.
• Add sesame seeds to center of the pan and cook until the seeds are browned, about 5 minutes.
• Add ginger and garlic and cook 1 minute.
• Add hoisin mixture, asparagus and salt.
• Stir often until asparagus is coated and heated through, 1 minute.

GINGER SESAME ASPARAGUS

Steps:

• Snap tough ends from asparagus and discard.
• Boil water over high heat in a large frying pan.
• Add Asparagus to boiling water (or alternatively, you can steam the asparagus, which I prefer to do as it stays crunchy).
• Boil for 3 minutes, drain immediately and set aside.
• While asparagus cooks or steams, stir teriyaki with ginger and chili-garlic sauce in a small bowl.
• Return pan with asparagus to burner and reduce heat to medium.
• Add teriyaki mixture.
• Stir often until asparagus is tender-crisp and evenly coated with sauce, 1 to 3 minutes.
• Sprinkle with sesame seeds.

SESAME-GINGER BEEF AND ASPARAGUS STIR-FRY

Steps:

• Combine beef and cornstarch in large bowl. Using hands, rub to coat well.
• Heat 2 tablespoons peanut oil in large skillet over high heat. Working in batches, add beef in single layer and cook, undisturbed, until meat begins to blacken on bottom, about 1 1/2 minutes. Turn over and cook until second side browns, about 1 minute. Transfer beef to large plate.
• Heat remaining 2 tablespoons peanut oil and 1 teaspoon sesame oil in same skillet over medium-high heat. Add asparagus, green onions, and ginger; sauté until vegetables are tinged brown and crisp-tender, about 2 minutes. Add broth, fish sauce, and sugar; bring to boil. Return beef to skillet and cook until sauce is slightly thickened, about 1 minute. Transfer to platter and serve.

SESAME ASPARAGUS WITH GARLIC

Steps:

• Combine first 4 ingredients in a small bowl and set aside.
• Snap off tough ends of asparagus.
• Place asparagus and 1/4 cup water in an 11 x 7 inch baking dish.
• Microwave at high 3 minutes or until tender, drain, pour the vinegar mixture over asparagus, toss well.
• Serve at room temperature or chilled.
• Sprinkle with sesame seed, if desired.

STIR-FRIED SESAME ASPARAGUS

Steps:

• Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
• Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
• Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.

GRILLED SOY-SESAME ASPARAGUS

Steps:

• Preheat grill for high heat.
• In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
• Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

STEAMED ASPARAGUS WITH GINGER GARLIC SAUCE

Steps:

• In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
• In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.
• Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry gingerroot and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.
• Serves 4 as an entree with rice or 6 as a side dish.

SESAME ASPARAGUS

Steps:

• Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse asparagus under cold water. Drain well. (Can be made 1 day ahead. Wrap in paper towels and chill.)
• Heat vegetable oil in large nonstick skillet over medium-high heat. Add bell pepper and stir 1 minute. Add asparagus and sauté until heated through, about 2 minutes. Add soy sauce and sesame oil; toss until asparagus and bell pepper are coated, about 1 minute. Transfer to platter. Sprinkle with sesame seeds.

STEAMED ASPARAGUS WITH GINGER GARLIC SAUCE

Steps:

• In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
• In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.
• Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry ginger root and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.

ASPARAGUS WITH GARLIC, GINGER AND SESAME

Steps:

• Trim the tougher woody base from the asparagus stalks.
• Cut stalks on the bias into 1-1/2" segments; reserve.
• In a large non-stick skillet or wok, heat oil over high heat.
• Add garlic, ginger and chile flakes (if desired).
• Cook until golden, about 2 minutes.
• Add asparagus cooking while continuously stirring until tender but still crunchy, about 2-3 minutes.
• Add the soy sauce and lemon juice, tossing to combine.
• Season with salt and pepper.
• Remove from heat and add chives.
• Transfer to serving dish and add sesame seeds.
• Serve immediately.