Marinated Asparagus Spears
Yield - 8 servings
1 LB FRESH BABY ASPARAGUS SPEARS (cut into 6 inch lengths, see Chef Notes)
1/2 CUP MARUKAN RICE VINEGAR (Sushi Grade
ONLY!!, SEE Chef Notes)
1/4 TSP SESAME SEED OIL
1/2 TBSP DRIED OREGANO LEAVES
1/2 TBSP DRIED THYME LEAVES
1 TSP FRESH GROUND BLACK PEPPER
1 TSP SOY SAUCE
1 CUP EXTRA VIRGIN OLIVE OIL
1/2 TBSP ROASTED SESAME SEEDS
Use a 2 quart sauce pan and poach asparagus spears in boiling water for 2 minutes, do not over cook. Drain and place in an ice bath.
Combine all ingredients (except olive oil and sesame seeds) in a bowl and whisk. Place the spears in a 2 quart Ziploc bag, then add marinade. Burp out ALL of the air, refrigerate at least 24 hours, but no more that 48, turn the bag a couple of times.
When ready to serve, remove asparagus spears and place in chilled
serving bowl. Place the marinade in a mixing bowl, add olive oil, use a
stick blender and emulsify the dressing.
Use a display bowl with a serving fork to allow guests to take their own, added dressing and sprinkle with sesame seeds.
It is important to choose the proper asparagus. Baby asparagus spears that have had there cut stems immersed in water are a key. Do Not USE large or dried out asparagus. Trim asparagus spears to about a 6 inch length.
For many years I seldom recommended a specific brand or manufacture. BUT, I have come to the realization that all products are NOT created equal. The sushi grade Marukan Rice Vinegar is far superior to any I have found, even their own standard grade rice vinegar! Once you try this stuff you won't even bother with others! Trust me!!
I like using dried herbs in this recipe, fresh herbs will turn black while in the fridge.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.