Ginger-Garlic Asparagus

Asparagus and Asian flavors are a terrific combo. We like this easy recipe, and make it often in spring. If you have a few shreds of leftover cooked chicken or a few cooked shrimp, toss them in when you uncover. Tip: I buy sesame seeds at the co-op in bulk, a cup or so at a time. Then I dry-toast them for a few minutes in a skillet, until golden, and store in the freezer. We love to sprinkle toasted sesame seeds on our Asian salads, stir frys and many other dishes, so I always keep them on hand.

Enough asparagus, cut into 2” pieces to make about 1½ c.

2 tsp. water

1 tsp. tamari (or low sodium soy sauce)

1 tsp. mirin (or white wine -NOT vinegar)

¼ tsp. grated ginger

¼ tsp. grated garlic

2 tsp. toasted sesame oil

Dash of salt

Combine all of the ingredients in a skillet, cover, and allow to steam over medium heat for 3-4 minutes, until the asparagus is just crisp-tender.

Uncover, turn up heat, and stir until liquid has evaporated.

Sprinkle with toasted sesame seeds.

Good as a side dish with meat, or serve over rice and you’ve got a meal.