Paganistan: Notes from the Secret Commonwealth
In Which One Midwest Man-in-Black Confers, Converses & Otherwise Hob-Nobs with his Fellow Hob-Men (& -Women) Concerning the Sundry Ways of the Famed but Ill-Starred Tribe of Witches.
Sesame Asparagus in a Tamari Reduction
This is a good recipe for big, horsey, late-season asparagus, served either chilled or at air temperature: just the thing for a Midsummer picnic.
Sesame Asparagus in a Tamari Reduction
1 bunch asparagus
1 tablespoon sesame seeds
¼ cup tamari
¼ cup rice vinegar
1 tablespoon sugar
¼ teaspoon salt
Dry-roast sesame seeds and cool.
Steam asparagus until barely done. Immerse immediately in cold water, and keep flooding with cold water until asparagus has no perceptible heat left. Cut asparagus into two-inch pieces.
Simmer remaining ingredients until the amount reduces by half. You should have roughly ¼ cup sauce. Cool.
Plate asparagus and serve drizzled with sauce and sprinkled with sesame seeds.
In theory, keeps two days refrigerated. In practice, it's so good that it never lasts that long.
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