- 3/4 cup rice vinegar
- 1 1/2 tablespoons minced fresh ginger
- 2 tablespoons sugar
- 1 pound fresh asparagus
- 1 garlic clove, minced
- 3 tablespoons vegetable oil
- 2 tablespoons dark sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
How to Make It
Bring vinegar and ginger to a boil in a small saucepan; boil 7 minutes or until liquid is reduced by half. Remove from heat, and stir in sugar; set aside.
Snap off tough ends of asparagus. Place asparagus and water to cover in a large skillet, and bring to a boil; remove from heat, and drain.
Plunge asparagus into ice water to stop the cooking process; drain. Arrange asparagus spears on a serving platter.
Stir together garlic and next 4 ingredients. Drizzle over asparagus; cover and chill 30 minutes. Drizzle vinegar mixture over asparagus; cover and chill 1 hour.