Asian Asparagus with Ginger and Soy Sauce (Print version)
Crisp-tender asparagus tossed in a glossy ginger soy sauce with garlic, sesame oil, scallions, and toasted sesame seeds.
# Ingredients:
For the asparagus
01 -
1 1/2 lb (680 g) fresh asparagus, woody ends trimmed
02 -
1 tablespoon neutral oil, such as avocado, canola, or grapeseed oil
03 -
1 tablespoon grated fresh ginger
04 -
2 cloves garlic, minced
05 -
1/4 teaspoon red pepper flakes, optional
For the ginger soy sauce
06 -
2 tablespoons low-sodium soy sauce
07 -
1 tablespoon rice vinegar
08 -
2 teaspoons honey, or maple syrup
09 -
1 teaspoon toasted sesame oil
10 -
1 tablespoon water
For serving
11 -
2 scallions, thinly sliced
12 -
1 teaspoon toasted sesame seeds
13 -
Pinch of kosher salt, only if needed
# Instructions:
01 -
Trim off the woody ends. If the asparagus is very thick, halve the spears lengthwise so they cook at the same pace.
02 -
In a small bowl, whisk together the soy sauce, rice vinegar, honey, toasted sesame oil, and water. Keep it next to the stove.
03 -
Heat the neutral oil in a wide skillet over medium-high heat. Add the asparagus in an even layer and cook for 3-4 minutes, tossing once or twice, until bright green with a few browned spots.
04 -
Add the grated ginger, garlic, and red pepper flakes if using. Stir for 30 seconds until fragrant, lowering the heat if the garlic starts to brown.
05 -
Pour in the sauce and toss for 1-2 minutes until the asparagus is crisp-tender and glossy. Taste and add a small pinch of salt only if needed.
06 -
Transfer to a serving plate. Sprinkle with scallions and toasted sesame seeds, then serve right away.
# Good to know:
01 -
Best served immediately while the asparagus is crisp-tender.
02 -
Use tamari instead of soy sauce for a gluten-free version.
03 -
Thinner asparagus cooks faster, so start checking it after 2 minutes.