| 2 |
pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
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| 1 |
tablespoon olive oil
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|
Table salt and ground black pepper
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| 2 |
medium scallions , white and green parts, minced
|
| 1 |
inch piece fresh ginger , minced (about 1 tablespoon)
|
| 2 |
small cloves garlic , pressed through garlic press, or minced to puree (about 1 1/2 teaspoons)
|
| 3 |
tablespoons sesame oil
|
| 3 |
tablespoons soy sauce
|
| 1/4 |
cup lime juice from 2 large limes
|
| 1 |
tablespoon honey
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| |
See Illustrations Below: Snapping off the Tough Ends - Asparagus
1. Adjust oven rack to uppermost position (about 4 inches from the heating element) and heat broiler.
2. Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
3. Whisk scallions, ginger, garlic, sesame oil, soy sauce, lime juice, and honey together in a small bowl. Drizzle over asparagus and serve immediately.
SNAPPING OFF THE TOUGH ENDS: Hold the asparagus about halfway down the stalk; with the other hand, hold the cut end between the thumb and index finger about an inch or so up from the bottom and bend the stalk until it snaps. |
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