Recipe courtesy of Vegetarian Times, www.VegetarianTimes.com
Here, an Asian-inspired marinade brings a balance of sweet, salty, tangy, and spicy to blanched asparagus.
|3 lb. fresh asparagus, trimmed |
|⅓ cup low-sodium soy sauce or tamari |
|⅓ cup rice vinegar |
|3 Tbsp. vegetable oil |
|3 cloves garlic, minced (1 Tbs.) |
|2 Tbsp. grated fresh ginger |
|1 Tbsp. agave nectar or honey |
|Pinch cayenne pepper, or to taste |
|1 Tbsp. toasted sesame seeds |
|1 Thai bird chile, seeded and thinly sliced for garnish, optional |
- Cook asparagus in pot of boiling salted water 5 minutes.
- Drain, and plunge into bowl filled with ice water.
- 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.
- Drain off marinade, and arrange asparagus on plates or serving platter.
- Sprinkle with sesame seeds and chile slices, if using.
Per serving (8-10 spears):
Protein: 3 g
Total Fat: 2 g
Saturated Fat: <1 g
Carbohydrates: 6 g
Cholesterol: 0 mg
Sodium: 202 mg
Fiber: 2 g
Sugar: 2 g