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Instructions |
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WHisk together all ingredients except aspargus, and set aside. Wash aspargus, and remove tough ends. Ease spears into boiling water and cover.
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When ewater begins to boil again, cook for 1-2 minutes longer until tender, but crisp.
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Plunge into cold water to stop the cooking and set the color. Drain well. Place in shallow dish and cover with marinade. CHill at least 30 minutes.
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Garnish with sesame seeds.
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Originally Submitted
4/22/2012
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