Asparagus with Ginger and Sesame Oil

By cacelias

Simply delicious hot from the pan or grill, it is also wonderful cold or at room temperature for quick suppers or a picnic lunch.

Recipe from Nancie McDermott, "Quick and Easy Chinese"

Ingredients

• 1 pound asparagus (1 bunch)
• 2 tablespoons vegetable oil
• 5 thin, quarter-sized slices fresh ginger
• 1/2 teaspoon salt
• 1/4 cup water
• 1 teaspoon Asian sesame oil

Preparation

Step 1

To prepare the asparagus, break off and discard the woody, pale colored base of each stalk, about 2 inches.

Cut the usable part of the stalks on the diagonal into 2-inch sections, setting the tips aside in a small pile and the rest in a large pile.

Heat a large, deep skillet over medium-high heat for about 30 seconds. Add the vegetables oil and turn the pan to coat it evenly. Add the ginger and salt and cook, scooping and pressing the ginger and mixing the oil and salt, until the ginger is fragrant, about 15 seconds.

Reserving the tips, scatter in the asparagus and toss well. Cook, tossing now and then, until shiny and bright green, about 30 seconds. Add the tips and toss to mix everything well.

Add the water to the pan, pouring it in around the sides, and toss to mix well. Cook, scooping and turning now and then, until the asparagus is tender but still firm, and most of the water has cooked away, about 3 minutes.

Add the sesame oil and then toss to season well. turn out onto a serving plate. Serve hot or warm.