Asian Dinner: East Meets West Marinated Asparagus

So the final entry on this "Asian dinner" thread will be about the asparagus side dish I served (no pics). I think this recipe is a keeper. I got it from the May/June issue of Vegetarian Times and it was the cover recipe.

The first step is to toast some sesame seeds. I got fresh sesame seeds from the bulk food section of our local (San Ramon) Whole Foods store. Heat a small saucepan over medium heat and add a tablespoon of seeds. Every few minutes stir or toss the pan. When seeds are lightly browned, turn off heat and let cool. This can be done days ahead of time.


Ingredients:

• 3 lbs. fresh asparagus, trimmed
• 1/3 cup tamari soy sauce
• 1/3 cup rice wine vinegar
• 3 tablespoons canola oil
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 tablespoon honey
• pinch cayenne pepper

Steps:

• Bring a pot of water to boil and add salt
  
• Blanch asparagus for 5 minutes or more depending on thickness and then drain
  
• Combine soy sauce, vinegar, oil, garlic, ginger, honey, and cayenne
• Pour sauce over trimmed asparagus into a pyrex baking dish
• Cover and chill overnight
• Bring to room temperature
• Serve with a sprinkle of toasted sesame seeds
  

The magazine's introduction is apt.

An Asian-inspired marinade brings a balance of sweet, salty, tangy, and spicy to blanched asparagus.