As promised, another asparagus recipe. With a few pounds picked and stashed in the refrigerator, likely there’s more of these to come too.
This recipe’s one of my favorites, one that I’ve been making for a few years now. Actually, the spring dish was one of my very first kitchen creations, back when I couldn’t tell you the difference between chives and cherries. (“Mom, what in the world are chives and where can I find them for this asparagus recipe I want to make?”)
I’ve come quite a long way, as have my recipe developing skills and passion for food. The recipe too has changed a bit over the years…I can’t seem to find the original soy sauce stained sheet I followed back in my early cooking days. But the flavors of that first asparagus dish were memorable enough that I’ve been able to recreate a similar dish, one that yields an addicting way to eat asparagus.
I’ve substituted chives in this recipe with onion grass, simply because I have a ton of it freely growing in my back yard. (My cat uprooted the chives I once had growing in a pot…Someone must have mistakenly told him it was a bathroom…). While the flavor is a bit different, both work equally well. So if you don’t have a ton of onion grass, or grass in general, near where you live, or if you aren’t sure of the soil quality, then swap out the wild onions with some store bought or garden grown chives.
Asparagus with Soy Asian Vinaigrette
-2 Tbsp. soy sauce
-3 tsp. toasted sesame oil
-4 tsp. Dijon mustard
-1 Tbsp. white wine vinegar
-1 garlic clove, minced
-2 Tbsp. wild spring onions (onion grass), minced
-3 Tbsp. sesame seeds, toasted
-2 lb. asparagus (40-45 medium-sized stalks)
In a small bowl, whisk together first 5 ingredients. Steam asparagus until tender, 5-7 minutes. Toss with vinaigrette. Sprinkle sesame seeds and chives on top. Serve.