ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chilled Ginger Asparagus

Yield Makes 4 servings

Ingredients

  • 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

  1. 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.

  2. 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.

  3. Plunge asparagus into ice water to stop the cooking process; drain. Arrange asparagus spears on a serving platter.

  4. 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.