Asparagus With Toasted Sesame Aioli |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Here's a great appetizer for springtime entertaining. The bold, toasty sesame oil adds depth to the classic garlic-lemon sauce. Arrange the crisp-tender asparagus spears, tips up, in a tall, clear glass, with the sesame sauce nearby, served in a radicchio leaf cup to add color. The asparagus can be cooked up to 1 day in advance. The sauce will keep for up to 1 week in a covered container in the refrigerator. Bring both to room temperature for serving. Ingredients:
16 medium-thick asparagus spears (about 12 ounces, trimmed to even lengths) |
1/4 cup mayonnaise |
1 tablespoon dark sesame oil (asian) |
2 teaspoons soy sauce |
2 teaspoons fresh lemon juice |
1 teaspoon toasted sesame seeds |
1/2 teaspoon minced fresh ginger |
1 garlic clove, minced |
1 leaf radicchio (optional) |
toasted sesame seeds, for garnish |
Directions:
1. Steam the asparagus in a covered steamer over boiling water until crisp-tender, about 4 minutes.
2. Or, put the asparagus in a microwave-proof dish; add about 2 tablespoons water.
3. Cover tightly and microwave on high for about 3 minutes, or until crisp-tender.
4. Drain well.
5. Rinse with cold water and drain again.
6. Meanwhile, make the aioli:.
7. Stir together all the aioli ingredients in a small bowl until smooth.
8. To serve, arrange the asparagus spears in a tall, clear glass container. Spoon the sauce into a radicchio leaf or small dish, garnish with sesame seeds, and place nearby for dipping.
|
|