Ingredients
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1 lb. asparagus, trimmed and pared 2 tsp. extra virgin olive oil 2 scallions, white part plus 1 inch of greens, minced 1 shallot, minced 1 garlic clove, minced 2 Tbsp minced fresh cilantro 1 Tbsp grated peeled fresh ginger 1/2 cup fresh orange juice 2 Tbsp fresh lemon juice 1 Tbsp low-sodium soy sauce 2 tsp. sesame seeds, toasted
Procedure
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Put a rack or a steamer basket on the bottom of a large saucepan.
Add water until it almost touches the rack. Bring the water to a boil. Add
the asparagus, cover the pot, and steam over medium heat, until the
asparagus is bright green and crisp, about 2 to 7 minutes, depending on the
size.
Heat the oil in a small skillet over medium-high heat. When it's hot, add
the scallions, shallot, garlic, cilantro, and ginger. Reduce the heat to
medium and saute stirring often, until the vegetables are soft, about 7
minutes. Stir in the orange juice, lemon juice, and soy sauce. Bring the
mixture to a simmer over medium-heat, and continue cooking until it's
reduced by a third, about 4 minutes. Remove the pan from the heat.
Place the asparagus in a glass or earthenware bowl. Add the sauce and toss
well. Add the sesame seeds and toss again. Chill thoroughly, about 40
minutes. Toss well before serving.
Makes 4 servings.
