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Asparagus in Korean Sauce


1 pound fresh asparagus
2 tablespoons sesame oil
2 tablespoons soy sauce
1/4 cup vegetable broth
2 tablespoons toasted pine nuts,
coarsely chopped


Snap off the woody ends of the asparagus. Cut the stalks on the diagonal into 1-1/2 inch lengths.
Heat the sesame oil in a medium skillet or wok. Add the asparagus and stir-fry over high heat for 1 minute.
Add the soy sauce and broth, then cover and simmer on low until crisp-tender, about 6 minutes.
Place the asparagus on a platter.
Reduce the sauce, then pour on top and cover with a sprinkling of toasted pine nuts.

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