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Recipe

 

Asparagus with Sesame Oil and Shallots

 
  • 12 each asparagus peeled—and steamed
  • 2 tablespoons Tamari soy sauce
  • 2 tablespoons Mirin (Sweetened Rice Vinegar)
  • 8 drops Sesame Oil—to taste
  • 1 slice ginger peeled—and shredded fine
  • 2 shakes Shichimi Togarashi , Red Pepper mix
  • 4 each shallots—diced fine
  • 4 oz silken tofu—in slices or batons
  • 1/2 head Lettuce Boston—Leaves as a base
  • 1/2 bunch watercress—as a frame
  • Sesame seeds—lightly toasted
  • Goma (Black Sesame Seeds)
Preparation
  1. Peel the asparagus for the last third of their length and steam them briefly, so they are crisp and green, and cool them right away. I use a dish with a little water and the asparagus, sealed with saran for about 1-1/2 minutes in the microwave oven. At the beginning of the season, I like thin pencil grass, and then I use twice as many, or more. When we get into the jumbo grass, three per salad will do.
  2. Prepare a dressing of the tamari, mirin, and sesame oil to taste, ginger, Shichimi and shallots. The sesame oil has a very strong smoky taste, so use it with care, but don't under use it either. This dressing is a balance of flavors, salty, acid, sweet, pungent and smoky in that order. If you don't have shallots, chives or scallions will do, shredded fine.
  3. Marinate the asparagus for an hour or more. Slice the tofu and hold it in ice water.
  4. Lay a bed of Boston or any tender lettuce on the plate. Lay the asparagus on it, intertwine them with slices of tofu, ice cold, and frame them with watercress.
  5. Pour some of the marinade over each dish, with only a little on the tofu .
  6. Sprinkle with toasted sesame seeds (tan) and goma (black) in a decorative way, but don't over do it.
 

Steve's #19 Recipes

Tossed Salads

Chef Salad with California Blue Cheese Dressing
Caesar Salad

Vegetable Salads

Tomatoes with Sweet Onions and Basil
Asparagus with Sesame Oil and Shallots
Spinach and Mushrooms with Warm Bacon Dressing

Fruit Salads

Cubanaise: Slices of Avocado, Mango, Grapefruit, Vinaigrette with Tricolor Confetti of Peppers*
Panama Salad, a Hemisphere of Orange and Grapefruit on a Slice of Pineapple. Citrus Rum Dressing with Berries.

Protein Salads

Gulfport Salad: Fantail Shrimp and Scallops, Crab Meat, Hard Cooked Eggs, Curried Mayonnaise*
Salad Doctor

Starchy Salads

Chickpea Salad
Tortellini Primavera

* repeated from previous issues

 

©1996, Steve K. Holzinger. All rights reserved.

 
Paris
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This Archived Page created between 1994 and 2001. Modified August 2007


 


 
 

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