Despite it’s unfortunate urinary side effect, holy crap, do I love me some asparagus. And did you know that it’s supposed to help with hangovers?! At least according to some South Korean scientists. If that’s true…we here at The Amateur Cocktailer count that as a double bonus!! Delicious and helpful! What a vegetable.
Because of my love for this particular plant, I was determined to come up with a fantastic asparagus recipe. And ooohboy, did I! The missus was quite pleased last even when she came home to it. It’s so good, I think I’ll have to make some for a little get-together we’re having this evening.
Anywho, here’s the recipe in all it’s glory.
*1 large bunch asparagus (about 40 asparagus)
*1 large sweet yellow onion
*3 cloves garlic
*2 tbsp toasted sesame oil (if you can find La Tourangelle, buy it!)
*1 tbsp balsamic vinegar
*2 tsp fresh lemon juice
*1 tsp Savannah honey (just buy some!!)
Take your bunch of asparagus, toss it in a decent sized oven pan, and dress it with everything except for the onions and Sriracha. Be liberal with the garlic salt and pepper – more so the garlic salt than the pepper – but don’t go too crazy.
Now go ahead and dice your onion and garlic up fine. Per usual, I’ve employed my favorite thing EVER – a food processor.
Now take a grill pan (if you have one), spray a little cooking oil into it. Toss your onion and garlic in the pan at a medium heat and sauté for a good 7-8 minutes.
Now toss your asparagus in and keep them over that medium heat. You’re going to want to stir them around the pan every so often, along with the onions and garlic. Because of the high volume of the asparagus in the pan, they’re going to take a while to cook – about 15-20 minutes, depending on how crunchy you like your asparagus. Just try one or two throughout the cooking process to see how they’re doing. No big deal – this just means you get to eat these delicious things a few minutes earlier than the rest of the people longingly waiting for them to cook.
For the final touch, you’re going to want to toss some Sriracha over the asparagus and give them one last stir before pulling them off the heat. A little bit of this spicy elixir will totally make this dish.
So there you have it! Just make sure when you serve the asparagus to be liberal with spreading some of the onions top of them. That’s where all that delicious sesame goodness really lies.
Next up…homemade orgeat!! Until then…