The impermanence of purple asparagus
Tuesday, June 22, 2010
Asparagus Salad with Southeast Asia Sauce and Sesame Oil
one pound green or purple asparagus
1 tsp Thai fish sauce
1 Tbsp toasted sesame oil
1/4 tsp fresh grated ginger
juice of 1/2 lime
1 tsp honey
Snap tough stem ends off washed asparagus. Break spears into bite-sized chunks. Steam until crisp-tender, about five to seven minutes. Whisk together the dressing ingredients and toss with steamed asparagus. Serve warm or cold.
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