Asparagus Spears with Sesame

I am so happy it is springtime because it means the arrival of asparagus season. Here is a Chinese recipe featuring asparagus, as a simple vegetable marinade or as an easy six ingredient salad, Asparagus Spears with Sesame.

The asparagus is briefly boiled and submerged in ice water to cool completely and then topped with a flavorful dressing made with sesame oil, soy sauce, and sugar.  
Either as a vegetable or a salad, Asparagus Spears with Sesame is excellent paired with Sesame Chicken or Thai Style Stir Fried Chicken.

Asparagus Spears with Sesame
Slightly adapted from Alexandra Guarnaschelli, Food Network

• 3 tablespoons sesame oil
• 2 tablespoons white wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• Kosher salt
• 1 pound asparagus, ends trimmed, cut into 2-inch pieces
• 4 tablespoons sesame seeds

Bring a large pot of water to a rolling boil. In a medium bowl, whisk together the sesame oil, white wine vinegar, soy sauce, and sugar. Set aside.

Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water.

Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath. Add salt until the boiling water tastes like seawater.

Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus is thin, cook for only 1 minute.

Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath.

Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.

Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.

Come and join me for Full Plate Thursday!