Sesame Asparagus

1. 1

   Snap off tough ends of Asparagus. Remove scales if desired.

2. 2

   Cover & cook Asparagus in a small amount of boiling water for 2 minutes or until crisp-tender.

3. 3

   Drain & rinse with cold water (I throw some ice cubes on top of them to stop the cooking).

4. 4

   Combine Vinegar, Sesame Oil, & Sesame Seeds in large Zip-Lock bag.

5. 5

   Add Asparagus.

6. 6

   Chill 2 hours, turining occasionally.

7. 7

   I double the recipe with 1 lb of Asparagus. Sometimes I cut back on the Red Wine Vinegar if I cooked the Asparagus too long.

* Per serving · 4 servings · Values may vary.

No additional tips available.