Vietnamese Asparagus in Tamarind Sauce
September 19, 2020
"A simple Vietnamese side dish."
- Serving Size: 1 (375.6 g)
- Calories 172.4
- Total Fat - 7.1 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 4910.8 mg
- Total Carbohydrate - 25 g
- Dietary Fiber - 4.9 g
- Sugars - 18.5 g
- Protein - 6.1 g
- Calcium - 73.5 mg
- Iron - 5.2 mg
- Vitamin C - 15.6 mg
- Thiamin - 0.3 mg
Thoroughly wash and trim the asparagus and cut into 2-inch pieces.
In a medium saucepan, bring water to a boil and blanch asparagus for 3 minutes.
In a colander, quickly rinse asparagus under cold running water and drain thoroughly.
In a small bowl, mix warm water and tamarind pulp.
Mash tamarind with a small spoon to extract as much of the juice as possible.
Add cornstarch and sugar to tamarind juice and mix. Set aside.
Heat oil in a nonstick skillet and saute the garlic and scallion until fragrant. Stir in asparagus for 2 minutes. Pour in tamarind mixture and fish sauce and toss all ingredients well over low heat until all vegetables are well coated.
Sprinkle with sesame seeds and serve warm.
Tips & Variations
No special items needed.