| Eagle’s Fresh Asparagus with Sesame Seeds |
| Serves 4-6 people
1 1/2 lb fresh thin asparagus. Trim bottoms and cut into 3 inch pieces. (Photo shows straight cut, but we like to cut the asparagus on a diagonal.) Boil water in a large saucepan. Carefully place asparagus in boiling water and cook (blanch) for about 2 minutes. Immediately drain and refill pan with cold water until all heat has left pan. Add some ice cubes to speed the process. Let asparagus cool for several minutes, then drain and dry thoroughly on paper towels. Spread asparagus out on clean paper towels in a large shallow baking pan or on a baking sheet, cover with more paper towels and refrigerate for at least 1 hour. Whisk together 3 T toasted sesame oil, 4 tsp apple cider vinegar, 4 tsp low sodium soy sauce and 2 1/2 T sugar. Toast 4 tsp sesame seeds until golden brown. This dressing is also tasty with fresh green beans or broccoli florets! In a large mixing bowl, lightly toss asparagus with dressing and sesame seeds. Serve on a platter or in a large shallow serving dish or bowl. |