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Crunchy Asian-Style Asparagus
Toasted almonds and sesame seeds, crunchy water chestnuts, and a simple, savory sauce make for a delicious Asian inspired side dish that is excellent paired with other dishes with Asian flavor. I especially like it paired with our Asian Glazed Grilled Salmon and simply prepared white rice. In a pinch you can use frozen asparagus and after cooking according to the package directions and draining, add the remaining ingredients and heat through. You can toast the almonds and sesame seeds in the oven or in a heavy pan over medium heat until golden brown, but make sure not to scorch them.
2 pounds asparagus, trimmed and cut into 2-inch pieces
8 ounces sliced water chestnuts, drained
2 tablespoons reduced-sodium soy sauce
2 tablespoons butter or margarine
1/8 teaspoon sesame oil
1/3 cup toasted sliced almonds
2 tablespoons toasted sesame seeds
Steam or boil the asparagus until bright green and tender, but still crisp. Drain the asparagus and place in a medium saucepan with the water chestnuts, soy sauce, butter, and sesame oil. Cook uncovered for 2-3 minutes, or until piping hot. Add the toasted almonds and sesame seeds and serve immediately.
Makes 8 servings.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
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