Tuesday, December 13, 2011

Steamed asparagus with crispy garlic

This dish is first and foremost very tasty and then to top it off super healthy as well. A quick steaming of the asparagus retains the bright green color and all the nutrition. Dressed with chili flavored crispy garlic, slowly sauteed to golden brown, with a light drizzle of soy sauce and fragrant sesame oil it a great first course. Pair it with the Kung Pao Tofu and some steamed jasmine rice and you have an elegant Chinese meal any night of the week.

Steamed asparagus with crispy garlic

1 bunch asparagus - about 16 thick spears
3 large cloves of garlic, finely minced
1/2 teaspoon red chili flakes
1 tablespoon peanut or canola oil
1 tablespoon light soy sauce
2 teaspoons toasted sesame oil
  1. Place the chopped garlic, chili flakes and peanut oil in a small skillet/saucepan (the saucepan should be really small, since you want the garlic to crisp up slowly in order to flavor the oil as much as possible). Cook on very low heat for about 7 minutes. The garlic will be golden but not brown.
  2. In the meantime, trim the asparagus of the woody end and place in a steamer for 5 minutes. If you don't have a steamer, you can also use the microwave. Remove the asparagus and let it cool to room temperature before serving. Arrange on a serving platter.
  3. In a small bowl, mix the soy sauce with the toasted sesame oil. Pour over the steamed asparagus followed by the garlic,chili and oil mixture.
Serves 3

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