ASPARAGUS - BROILED WITH SOY-GINGER VINAIGRETTE - Cook's Illustrated

By lesliejanous

BROILED ASPARAGUS WITH SOY-GINGER VINAIGRETTE

Serves 6 to 8. Published March 1, 2001.

TECHNIQUE
Snapping off the Tough Ends - Asparagus


SNAPPING OFF THE TOUGH ENDS: Hold the asparagus about halfway down the stalk; with the other hand, hold the cut end between the thumb and index finger about an inch or so up from the bottom and bend the stalk until it snaps.

Ingredients

• BROILED ASPARAGUS WITH SOY-GINGER VINAIGRETTE
• Serves 6 to 8. Published March 1, 2001.
• INGREDIENTS
• 2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
• 1 tablespoon olive oil
• Table salt and ground black pepper
• 2 medium scallions , white and green parts, minced
• 1 inch piece fresh ginger , minced (about 1 tablespoon)
• 2 small cloves garlic , pressed through garlic press, or minced to puree (about 1 1/2 teaspoons)
• 3 tablespoons sesame oil
• 3 tablespoons soy sauce
• 1/4 cup lime juice from 2 large limes
• 1 tablespoon honey

Preparation

Step 1

BROILED ASPARAGUS WITH SOY-GINGER VINAIGRETTE

Serves 6 to 8. Published March 1, 2001.


INSTRUCTIONS
1. Adjust oven rack to uppermost position (about 4 inches from the heating element) and heat broiler.

2. Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.

3. Whisk scallions, ginger, garlic, sesame oil, soy sauce, lime juice, and honey together in a small bowl. Drizzle over asparagus and serve immediately.

TECHNIQUE
Snapping off the Tough Ends - Asparagus


SNAPPING OFF THE TOUGH ENDS: Hold the asparagus about halfway down the stalk; with the other hand, hold the cut end between the thumb and index finger about an inch or so up from the bottom and bend the stalk until it snaps.