Sesame Asparagus
Recipe: #2862
November 20, 2011
Categories: Side Dishes, Asparagus, Appetizers, Sunday Dinner, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"A great way to serve cold asparagus. Use only rice vinegar, as other vinegars are too strong for this. Cook time is chilling time."
Ingredients
Nutritional
- Serving Size: 1 (348.9 g)
- Calories 149.1
- Total Fat - 7.6 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 110.6 mg
- Total Carbohydrate - 24.5 g
- Dietary Fiber - 8.3 g
- Sugars - 7.5 g
- Protein - 5 g
- Calcium - 83.6 mg
- Iron - 3.8 mg
- Vitamin C - 118.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Snap tough ends off asparagus spears and peel if needed. Steam spears until just tender, 2-3 minutes. Rinse under cold water to stop the cooking.
Step 2
Combine vinegar, oil, honey and soy sauce. Arrange asparagus in one layer in a shallow dish. Pour the marinade over the spears and chill, covered, for 3-5 hours or overnight.
Step 3
Before serving, place the sesame seeds in a small, dry skillet and toast them lightly over medium heat until light golden brown.
Step 4
Place the asparagus on a serving plate, and drizzle with some of the marinade. Sprinkle toasted sesame seeds over the asparagus and garnish with lemon.
Tips
No special items needed.