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Thursday, October 30, 2014

Cooking with Banshee: Asian Asparagus

Believe it or not, the Banshee does eat vegetables.  Asparagus is one of my favorites, and this recipe for Asian Asparagus is one of my favorite ways to serve asparagus.  I found this recipe at theyummylife.com.  It appears here with a few minor tweaks.

Ingredients:
2 lbs fresh asparagus
1 Tbs cornstarch
1/3 cup + 1 Tbs soy sauce
2 Tbs grape seed oil (can substitute vegetable oil)
4 cloves minced garlic
1/2 tsp ground dried ginger
3 Tbs honey
1.5 Tbs dry sherry
2 tsp Sriracha sauce (can substitute 1/2 tsp crushed red pepper)
2 tsp sesame oil
1 Tbs toasted sesame seeds

Directions:
Steam asparagus until crisp tender (approximately 8 minutes).  Place in an ice bath to stop the cooking process and set aside.

In a small bowl, whisk together 1 Tbs of soy sauce and the cornstarch.  Set aside.

Add the grape seed oil to a large skillet and heat over medium heat.  Add the garlic and ginger.  Sauté for one minute.  Add 1/3 cup soy sauce, honey, sherry, Sriracha and sesame oil.  Whisk to combine.  Simmer over low heat for 10 minutes, stirring occasionally.  Whisk in the cornstarch and soy sauce mixture.  Stir and heat until thickened.  Add the asparagus to the skillet and toss until evenly coated.  Heat until asparagus is warm.

Transfer to a platter.  Drizzle with remaining sauce and sprinkle with sesame seeds.


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