For beautifully bright-green asparagus with stalks
that retain just the right amount of snap,
steaming is the best bet. For a touch of char and
the rich caramelization it brings, searing is
best. But what if you want asparagus that features
the best of both?
That was our goal as we considered the many
delicious ways to serve asparagus. We wanted a
method that would allow us to both steam and sear—
and to do it in a single pan. While these pan-
seared asparagus are great directly from the pan,
they pair well with all sorts of seasonings. We
like to make use of the already-hot skillet—to
bloom spices, sauté garlic, etc.—for a one-pan
affair that comes together quickly. Make-ahead
sauces streamline things even further- Simply toss
the hot asparagus with the sauce as soon as it’s
removed from the pan.
In a large bowl, whisk together 2 medium garlic
cloves, minced and 1 tablespoon unseasoned rice
vinegar. Set aside for about 5 minutes to allow
the garlic to mellow, then whisk in 2 tablespoons
soy sauce, 2 tablespoons tahini, 1 tablespoon
packed light or dark brown sugar and 1 to 3
teaspoons chili oil.
Prepare pan-roasted asparagus, transferring the
asparagus to the bowl with the dressing; toss to
coat.
Transfer to a platter, then sprinkle with 3
scallions, thinly sliced and serve with additional
chili oil if desired.
I have not made this recipe yet but I wanted to give
variations of the pan-seared asparagus recipe.
Follow it and then you can add this sauce for
variety. I can't wait to try it.
Originally Submitted
5/30/2020
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