1 bunch (about 2 cups) asparagus
1 tbsp sesame oil or olive oil
1/2 tsp grated ginger
1/2 tsp garlic
1/2 tsp coarse salt (or 1/4 tsp regular salt)
1/2 tsp pepper
2 tbsp pine nuts lightly toasted *
* I got the pine nuts from Kokopelli's kitchen. Lightly toast it over a medium low heat dry skillet. It will become brown and fragrant, make sure it doesn't burn by shaking the skillet or moving the pine nuts constantly. Remove from skillet and cool.
Blanch the asparagus by putting it in boiling water and leave for a 2 to 5 minutes till it becomes dark green, the time depends on the thickness of the asparagus.
Heat oil over medium heat. Saute the garlic, ginger then add the drained blanched asparagus and stir fry. Add the toasted pine nuts and mix. Serve warm.
Binder giveaway USA and Canada ends April 5th
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First