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Ginger Sesame Asparagus


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  • Kosher salt
  • 1 bunch thin asparagus, sliced at sharp angle into 2" pieces
  • 2 T hoisin sauce
  • 1 1/2 t rice wine vinegar
  • 1 t toasted sesame oil
  • 1 T olive oil
  • 1 t sesame seeds
  • 2 t minced ginger
  • 1 t minced garlic


Servings 3


Step 1

Parboil asparagus in 1 T salt & boiling water. Fill large bowl with ice water. Cook asparagus in boiling water 1 min. Transfer to ice bath. Let sit for 1-2 min. Drain & dry in one layer on dishtowel or paper towel.

In small bowl, whisk hoisin sauce with rice wine vinegar & sesame oil. In large non-stick skillet, heat olive oil & sesame seeds over med heat, @ 5 min. Add ginger & garlic & stir-fry 30 sec. Add hoisin mixture & stir to combine. Turn heat to med-hi, add asparagus, sprinkle with 1/2 t salt. Mix to thoroughly coat & heated thru, 1 min. Serve immediately.

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