You will need
- marinated in ginger-sesame sauce
- 500 g fresh asparagus;
- 1 tablespoon of sesame seed;
- 2 tbsp rapeseed or olive oil;
- 2 tablespoons rice vinegar;
- 2 tablespoons orange juice;
- 2 tsp soy sauce;
- 1 clove of garlic;
- 1 tsp grated fresh ginger;
- 1 / 4 tsp red pepper flakes-Chile;
- 1 / 4 teaspoon sesame oil.
- A simple marinade
- 500 g asparagus;
- 1 Cup of Apple cider vinegar:
- 1 tablespoon salt;
- 1 1/4 vegetable oil;
- 1 tsp of black pepper;
- 1 tablespoon fennel seeds;
- 1 tablespoon of sugar;
- 2 cloves of garlic.
Before marinating fresh asparagus should be cleaned. Rinse it under running water to remove any contamination. Put on kitchen towels and Pat dry. Place on a cutting Board. The asparagus is the most delicious part - the top gentle "spikes", and closer to the roots it becomes harsh. Cut with a sharp knife about 2 - 2.5 inches from the bottom. Usually the hard part of the asparagus – the light. Place a sharp knife just under the "spear" at an angle of 45°, cut away from the stem to the upper layer. Perform the same operation on all sides of the stem.
Asparagus, marinated in ginger-sesame sosaw a wide saucepan, boil water, the sunflower, put the asparagus and simmer it for 5 minutes. While the product is cooking, prepare a bowl with cold water and ice. Drain asparagus through a colander and immediately immerse in ice water. Remove it from the water and let them dry out. Put in a large bowl.
On a dry pan fry until Golden brown the sesame seeds. Be careful, sesame cooks very quickly and is distracted for a while as it's already burned.
Peel and chop the garlic. Put in a small bowl, add the vegetable oil, rice vinegar, orange juice, soy sauce, ginger, pepper flakes and sesame oil. Whisk the marinade with a whisk.
Sprinkle the asparagus with roasted sesame seed, pour in marinade and cover with clingfilm. Marinate 15 - 20 minutes. Prepared asparagus can be served, and can be stored for several weeks.
Simple marinade this marinade asparagus do not need to boil. Enough to put it in boiling water for 1-2 minutes, then chill in ice water and dry. Prepare high sterilized jars in which the asparagus can be placed "spears" up so that the marinade coated the whole thing. Lay the asparagus on the banks.
Make a marinade. Heat the vinegar on medium heat. It needs to be warm, but not boiling. Put salt, sugar. Peel and chop the garlic plates. Put in the vinegar. Add oil, fennel seeds, pepper. Mix well and pour over asparagus. Close the lids and store in the refrigerator. Asparagus will be ready in 6 hours.This marinade you can add a few tablespoons of Dijon mustard, the taste will benefit from this.