Broiled Asparagus With Soy Ginger Vinaigrette Recipes

GRILLED ASPARAGUS WITH SESAME GINGER AND SOY

Steps:

• Preheat BBQ or chargrill.
• Combine water, ginger, lime juice and chilli, stir well set aside.
• Toss asparagus in oil and grill until charred on all sides.
• Mix with garlic and sesame seeds.
• Add soy and reserved ginger mixture. Serve.

SOY GINGER VINAIGRETTE

Steps:

• Place all ingredients in a jar. Cover and shake until well combined.
• Store in refrigerator for up to one week.

CHILLED ASPARAGUS WITH SESAME VINAIGRETTE

Steps:

• Cook asparagus in a large skillet of boiling, salted water until just crisp-tender, about 4 minutes.
• Drain; rinse with cold water and drain well.
• Pat dry with paper towels.
• Arrange on a platter.
• Mix sesame oil, rice vinegar, soy sauce, and sugar in a small bowl and season to taste with salt and pepper.
• (Asparagus and sauce can be prepared 1 day ahead. Cover separately and refrigerate.) To serve, spoon dressing over asparagus, sprinkle with toasted sesame seed and serve.

ASPARAGUS WITH GINGERED ORANGE-SESAME DRESSING

Steps:

• Cook asparagus in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry.
• Stir sesame seeds in a heavy small skillet over low heat until light brown, about 3 minutes; transfer to a small bowl.
• Whisk vinegar, mustard, soy sauce, ginger, orange peel and garlic in another small bowl. Gradually whisk in both oils. Season vinaigrette to taste with salt and pepper.
• Arrange asparagus on plates. Spoon vinaigrette over. Sprinkle with sesame seeds.

STEAMED ASPARAGUS AND BOK CHOY WITH SOY-GINGER VINAIGRETTE

Steps:

• Trim asparagus Line up stalks and cut off the tough ends, which are usually white and woody, or snap off ends where they naturally break.
• Prepare steamer Place a bamboo steamer in a large pot or wok. Fill pot with 1 inch of water and bring to a rapid simmer.
• Steam vegetables separately Lay asparagus in the steamer, spreading in an even layer, then cover steamer and cook until asparagus is crisp-tender and bright green, about 5 minutes. Asparagus will keep cooking a little after it is taken off the heat, so be careful not to overcook. Steam bok choy in same manner, 2 to 3 minutes.
• Dress and serve Transfer vegetables to a platter and drizzle with some vinaigrette. Serve immediately, or marinate in the vinaigrette for 30 minutes (or longer for more flavor, but the color of asparagus will change.)