Asparagus with Peanut Sauce
By America's Test KitchenPublished on September 15, 2011
Time
20 minutes
Yield
Serves 4 as a side dish
Ingredients
1 medium clove garlic, minced1 ½ teaspoons grated fresh ginger 1 ½ teaspoons rice vinegar 1 ½ teaspoons soy sauce 1 tablespoon toasted sesame oil Salt and ground black pepper 1 ¼ pounds asparagus spears, tough ends snapped off1 tablespoon peanut butter 1 tablespoon minced fresh cilantro leaves 1 medium scallion, white and green parts, minced
Instructions
- Either light a medium fire in grill or preheat broiler. Whisk garlic, ginger, rice wine vinegar, soy sauce, and sesame oil, along with salt and pepper to taste, in medium bowl. Brush asparagus with about 1 tablespoon dressing to coat lightly.
- Either grill asparagus, turning halfway through cooking time, until tender and streaked with light grill marks, 5 to 7 minutes, or line up spears in single layer on heavy jellyroll or rimmed baking sheet and broil, placing sheet about 4 inches from top heating element and shaking it once halfway through cooking to rotate spears, until tender and browned in some spots, 6 to 8 minutes.
- Whisk peanut butter, cilantro, and 1 tablespoon water into remaining dressing; toss with asparagus. Transfer to serving platter, adjust seasoning with salt and pepper, sprinkle with minced scallion, and serve immediately.
Time
20 minutesYield
Serves 4 as a side dishIngredients
1 medium clove garlic, minced
1 ½ teaspoons grated fresh ginger
1 ½ teaspoons rice vinegar
1 ½ teaspoons soy sauce
1 tablespoon toasted sesame oil
Salt and ground black pepper
1 ¼ pounds asparagus spears, tough ends snapped off
1 tablespoon peanut butter
1 tablespoon minced fresh cilantro leaves
1 medium scallion, white and green parts, minced
Ingredients
1 medium clove garlic, minced
1 ½ teaspoons grated fresh ginger
1 ½ teaspoons rice vinegar
1 ½ teaspoons soy sauce
1 tablespoon toasted sesame oil
Salt and ground black pepper
1 ¼ pounds asparagus spears, tough ends snapped off
1 tablespoon peanut butter
1 tablespoon minced fresh cilantro leaves
1 medium scallion, white and green parts, minced
Ingredients
1 medium clove garlic, minced
1 ½ teaspoons grated fresh ginger
1 ½ teaspoons rice vinegar
1 ½ teaspoons soy sauce
1 tablespoon toasted sesame oil
Salt and ground black pepper
1 ¼ pounds asparagus spears, tough ends snapped off
1 tablespoon peanut butter
1 tablespoon minced fresh cilantro leaves
1 medium scallion, white and green parts, minced
Why This Recipe Works
In search of an asparagus recipe that produced beautifully browned, caramelized asparagus, we found that grilling and broiling work best on thin to medium-thin asparagus—no more than 5/8 inch thick. When we tried spears any thicker, they burned on the surface before they had a chance to cook through. For broiling, keep the pan about 4 inches from the heating element to allow even cooking. For grilling, a medium fire serves best.
Instructions
- Either light a medium fire in grill or preheat broiler. Whisk garlic, ginger, rice wine vinegar, soy sauce, and sesame oil, along with salt and pepper to taste, in medium bowl. Brush asparagus with about 1 tablespoon dressing to coat lightly.
- Either grill asparagus, turning halfway through cooking time, until tender and streaked with light grill marks, 5 to 7 minutes, or line up spears in single layer on heavy jellyroll or rimmed baking sheet and broil, placing sheet about 4 inches from top heating element and shaking it once halfway through cooking to rotate spears, until tender and browned in some spots, 6 to 8 minutes.
- Whisk peanut butter, cilantro, and 1 tablespoon water into remaining dressing; toss with asparagus. Transfer to serving platter, adjust seasoning with salt and pepper, sprinkle with minced scallion, and serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments