Steamed Asparagus and Bok Choy with Soy-Ginger Vinaigrette

1. 1

   Trim asparagus Line up stalks and cut off the tough ends, which are usually white and woody, or snap off ends where they naturally break.

2. 2

   Prepare steamer Place a bamboo steamer in a large pot or wok.

3. 3

   Fill pot with 1 inch of water and bring to a rapid simmer.

4. 4

   Steam vegetables separately Lay asparagus in the steamer, spreading in an even layer, then cover steamer and cook until asparagus is crisp-tender and bright green, about 5 minutes.

5. 5

   Asparagus will keep cooking a little after it is taken off the heat, so be careful not to overcook.

6. 6

   Steam bok choy in same manner, 2 to 3 minutes.

7. 7

   Dress and serve Transfer vegetables to a platter and drizzle with some vinaigrette.

8. 8

   Serve immediately, or marinate in the vinaigrette for 30 minutes (or longer for more flavor, but the color of asparagus will change.)

* Per serving · 4 servings · Values may vary.

No additional tips available.