She’s always been my food heroine. I first tasted this at a meal she catered at a local restaurant during Cook and Book week. It was love at the first bite. It is now one of my favorite asparagus go-to recipes.
Cold gingered asparagus (from Still Life with Menu)
3/4 cup rice vinegar (or cider vinegar)
1 1/2 tablespoons finely minced fresh ginger
2 tablespoons sugar
1 pound fresh asparagus (slim preferable)
1 clove garlic, minced
2 tablespoons sesame oil
3 tablespoons canola oil
1/2 teaspoon salt
1 teaspoon soy sauce
Combine the vinegar and ginger in a small saucepan and bring to boil. Cook uncovered over medium heat for 10 – 15 minutes or until the vinegar is about 50% reduced. Remove from heat and stir in the sugar. Set aside.
Break off and discard the tough lower stalks of the asparagus. Bring saucepan filled halfway with water to a boil. Add the asparagus and cook until the asparagus is just tender (anywhere from 3 – 8 minutes, depending upon the thickness of the stalks). Remove from the hot water immediately and refresh thoroughly under very cold running water. Set in a colander and drain. Dry thoroughly but gently with paper towels.
Combine garlic, oils, salt, and soy sauce in a small bowl. Arrange the asparagus on a platter, and drizzle this mixture all over it. Cover tightly and refrigerate.
About 1 – 2 hours before serving, spoon the vinegar mixture over the asparagus, distributing it evenly as possible. Serve chilled or cool. Makes 4 – 5 servings.