Recipe by House Chef, Abbie LeesonLearning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France – a few of her culinary favorites. She’s passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, “We’ll have what she’s having.”
Steamed Asparagus with Pickled Ginger
This is such an easy, make-ahead cold salad or side dish. Dress it right before you serve it.
ingredients
- 1 pound asparagus, medium-sized spears
- 1/4 jar The Ginger People® Organic Pickled Ginger
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon soy or tamari sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
directions
- Wash, snap off ends and steam spears until just cooked and still crisp. About 3 minutes.
- Remove from steamer, drain water, rinse under cold water to stop cooking, set aside.
- Slice Pickled Ginger into thin slivers, set aside.
- Lightly toast sesame seeds in dry sauté pan, set aside.
- Mix remaining ingredients in bowl.
- About 10 minutes before serving, place asparagus on a serving dish, intermingled with Pickled Ginger.
- Pour sauce over asparagus.
- Sprinkle with sesame seeds and serve.
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