Categories: Asian, Chinese, January2012, SBF, Vegetables, appetizers, asparagus, snacks

Ingredients

• 1 pound of asparagus spears, tough ends removed
• 2 Tbs Asian Sesame oil
• 2 Tbs soy sauce
• 1 clove garlic, minced

Directions

1. Fill a large bowl with ice water and set aside.

2. Bring water to a rolling boil in a large skillet. Add the asparagus and blanch for 1 minute. Transfer the asparagus to a colander to drain quickly, then immediately immerse it in the ice water. Drain. Pat dry with paper towels.

3. Combine the Sesame oil, soy sauce, and garlic in a dish large enough to hold the asparagus in one layer and blend well. Add the asparagus and turn to coat all over. Cover the dish and refrigerate for up to 4 days, turning the asparagus occasionally.

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