Recipe by House Chef, Abbie LeesonLearning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favoruites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favourite culinary book: Salt, Fat, Acid, Heat. Favourite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
Steamed Asparagus with Pickled Ginger
This is such an easy, make-ahead cold salad or side dish. Dress it right before you serve it.
ingredients
- 450g asparagus, medium-sized spears
- 1/4 jar (about 47g) The Ginger People® Organic Pickled Sushi Ginger
- 15g sesame seeds, toasted
- 15ml soy or tamari sauce
- 15g sugar
- 15ml sesame oil
directions
- Wash, snap off ends and steam spears until just cooked and still crisp. About 3 minutes.
- Remove from steamer, drain water, rinse under cold water to stop cooking, set aside.
- Slice Sushi Ginger into thin slivers, set aside.
- Lightly toast sesame seeds in dry sauté pan, set aside.
- Mix remaining ingredients in bowl.
- About 10 minutes before serving, place asparagus on a serving dish, intermingled with Sushi Ginger.
- Pour sauce over asparagus.
- Sprinkle with sesame seeds and serve.
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