Wednesday, October 21, 2009

Asian Asparagus

I don't even like asparagus (unless it's out a can, which is the opposite of most people), but I got this recipe from Blake's cousin (I think she got it from Paula Deen) and ate WAY more than my fair share.

Asian Asparagus
1 bunch fresh asparagus (look for really skinny, long ones, they have better flavor flav)
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup sugar
2 Tablespoons canola oil

Prep the asparagus: Blanch asparagus for 3 minutes (Definition: This term means to plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the color of vegetables. The food does not cook all the way through, so crisp texture is preserved.) HOWEVER, do not place in ice water.
Simply place asparagus on tea towels while you prepare the marinade. Also, trim off the white ends of the asparagus at this time.

Mix together soy sauce, vinegar, sugar, and oil.
Put asparagus in a pan, cover with mixture.
Place in refrigerator for about 8 hours. Drain off marinade, serve cold.

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