Author Notes
Bright green spears of asparagus are among the earliest of garden harvests. This recipe combines early season asparagus alongside another spring visitor – chive blossoms - and blends the flavors of toasted sesame oil, soy, garlic, and sesame seeds to make a delicious side dish. —denise | {wholly rooted}
Ingredients
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1 pound
asparagus spears, woody ends removed
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1
clove garlic, minced
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2-3
chive blossom heads
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5-7
chives, chopped
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3 tablespoons
toasted sesame oil
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1 tablespoon
GF soy sauce
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1 tablespoon
black sesame seeds
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salt & pepper to taste
Directions
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Bring a pan of water to a boil and blanch your asparagus for about 2 minutes in the water.
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Remove the asparagus from the pan and quickly bring down to room temperature by rinsing in a cool bath. Drain well.
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In a sauté pan, sauté sesame oil with minced garlic, soy sauce, and the black sesame seeds for a minute.
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Add the chopped chives, and toss in asparagus, moving around to coat the asparagus fully.
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Place asparagus on a platter and drizzle over any remaining garlic/sesame oil/sesame seeds on top.
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Add a pinch of salt and pepper over the top to taste (not too much salt, the soy is salty).
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Pull apart your chive blossom heads, by removing pulling each small tendril from the center stem and sprinkle these over the top of your dish.
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Serve warm!
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This makes a tasty side dish. You can also lay the finished asparagus on top of a bed of lettuce and drizzle a little extra toasted sesame oil over the top (sprinkle a few more chive blossoms over the top) to make a great salad!
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