Contributed By: shaunalorae
Vegetarian Times
Asian-inspired marinade brings a balance of sweet, salty, tangy, and spicy to blanched asparagus.
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Lunch
Entree
Appetizers
Sauces
Ingredients
3 lb. Fresh asparagus, trimmed
1/3 cup Low-sodium soy sauce or tamari
1/3 cup Rice vinegar
3 tbs. Vegetable oil
3 cloves Garlic, minced (1 Tbs.)
2 tbs. Grated fresh ginger
1 tbs. Agave nectar or honey
Pinch cayenne pepper, or to taste
1 tbs. Toasted sesame seeds
Preparation
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.
Cook's Notes
Nutrition Information
Calories: 51
;
Total Fat: 2g
;
Saturated Fat: 1g
;
Carbohydrates: 6g
;
Protein: 3g
;
Sodium: 202mg
;
Fiber: 2g