Sesame Ginger Glazed Asparagus Recipes

SESAME-GINGER ASPARAGUS

Steps:

• In 12-inch skillet, heat 1 cup water to boiling over high heat. Add asparagus; heat to boiling. Reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is tender-crisp. Drain asparagus in colander, then immediately plunge into large bowl of ice water to stop cooking; drain thoroughly.
• Carefully wipe skillet dry with paper towels. Add canola oil; heat oil over high heat until hot. Add asparagus, ginger, soy sauce, and crushed red pepper, and cook 1 to 2 minutes or just until asparagus is heated through. Remove skillet from heat; stir in sesame seeds and sesame oil.

SESAME-GLAZED ASPARAGUS

Steps:

• Snap off the tough ends of the asparagus. Remove scales from stalks with a vegetable peeler, if desired.
• Cut asparagus diagonally into 1-inch pieces.
• Cook asparagus in boiling salted water to cover for 6 to 8 minutes or until crisp tender, drain. Run under cold water to stop the cooking process.
• Cook the green onions in butter in a skillet over medium heat 1 minute, stirring constantly.
• Add asparagus, lemon rind, and juice; cook, stirring constantly, 2 minutes or until heated through.
• Stir in salt and peppers. Sprinkle with sesame seeds and oil.
• Garnish, if desired, with sliced lemon and parsley sprigs.

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:

• 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.

SESAME GRILLED ASPARAGUS

Steps:

• In a shallow pan, soak skewers in cold water for 1 hour, then drain and set aside.
• Preheat grill to high. Snap off the woody bases of the asparagus and discard. Skewer 4 or 5 asparagus spears together, using the toothpicks or 2 bamboo skewers, forming a raft shape.
• In a small bowl, combine the sesame oil, soy sauce, and garlic and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of pepper.
• When ready to cook, place the asparagus rafts on the hot grate and grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle with the sesame seeds as they grill. You can serve the asparagus as rafts or unskewered.

ASPARAGUS SPEARS WITH SESAME

Steps:

• Bring a large pot of water to a rolling boil. In a medium bowl, whisk together the sesame oil, white wine vinegar, soy sauce, and sugar. Set aside.
• Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
• Add salt until the boiling water tastes like seawater. Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.
• Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.

SESAME GINGER SAUCE

Steps:

• In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.

EASY SESAME ASPARAGUS

Steps:

• Preheat oven to 450 degrees. Trim ends from asparagus; cut stalks into 2-inch lengths. Place asparagus in a roasting pan; drizzle with olive oil, and season with salt. Toss to combine.
• Spread asparagus evenly. Roast 10 minutes, turning asparagus halfway through. Add sesame seeds, and continue roasting until asparagus is lightly browned in spots and tender, about 5 minutes more.

GINGERED ASPARAGUS

Steps:

• In a small bowl, combine the first seven ingredients. Place asparagus in a shallow 1-1/2-qt. microwave-safe dish. Drizzle with half of the sauce; toss to coat. , Cover and microwave on high for 4-6 minutes or until asparagus is crisp-tender, stirring occasionally. Drizzle with remaining sauce. Serve immediately.

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.

SESAME ASPARAGUS

Steps:

• Trim tough ends from asparagus spears. Set spears aside.
• Heat a 10-inch cast-iron skillet for about 2 minutes over medium-high heat. Add 1 tablespoon peanut oil and half of the asparagus in a single layer.
• Cook for 3 to 4 minutes without turning. Shake pan occasionally. Turn, and cook 3 minutes more. Asparagus should be bright green with brown spots.
• Add 1 tablespoon shallots and half the sesame seeds, and cook, shaking the pan to toss asparagus, for 1 to 2 minutes or until shallots are transparent. Do not let them burn.
• Add half the soy sauce, sesame oil, and pepper, and cook 30 seconds. Transfer to a plate, and keep warm. Repeat with remaining asparagus. Keep warm until ready to serve.

SESAME ASPARAGUS

Steps:

• Steam asparagus until tender, about 7 minutes. Drain and set aside.
• To serve, heat oil until it is warm, and add sesame seeds and asparagus, stirring to coat, and warm asparagus slightly. Stir in soy sauce, and serve.

GLAZED SHRIMP & ASPARAGUS

Steps:

• Cook pasta according to package directions. In a small bowl, combine the cornstarch, water, soy sauce and honey until smooth; set aside., In a large skillet or wok, stir-fry shrimp in 1 teaspoon peanut oil and the sesame oil until shrimp turn pink. Remove and keep warm., Stir-fry asparagus in remaining peanut oil for 2 minutes. Add the ginger, garlic, pepper flakes and sesame seeds; stir-fry 2 minutes longer or until asparagus is crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Drain pasta; serve with shrimp mixture.,

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.

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.

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.