—Myra Kornfeld, Myra's Kitchen
- 1 teaspoon sesame seeds
- 1 pound asparagus, 1 ½ inches of the hard ends removed
- 2 tablespoons water
- 1 tablespoon shoyu or tamari (natural soy sauce)
- 2 tablespoons mirin or sake (rice wine)
- 1 tablespoon minced fresh ginger
- 1 clove minced garlic
- 2 teaspoons toasted sesame oil
- Pinch of salt
1. Dry-toast the sesame seeds in a heavy-bottomed skillet over medium heat until fragrant, about 2 to 3 minutes. Set aside.
2. Cut the asparagus into 2-inch pieces. (You should have about 4 cups.) In a large (2 to 3 quart) skillet with sides, place the asparagus, water, shoyu, mirin, ginger, garlic, sesame oil, and a sprinkle of salt. Cover and set the heat to medium. Let the asparagus steam for 4 minutes, just until bright green and crisp tender.
3. Uncover, turn heat to high, and cook, stirring, until the liquid is evaporated. Remove from the stove and sprinkle with the toasted sesame seeds. Serve hot.
Makes 4 servings.
Photograph by Felicia Perretti
Originally published in Organic Gardening magazine, April/May 2014