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| 1 x ca. 450 g | Asparagus |
| 3 Esslöffel | light soy sauce |
| 1 Teelöffel | Sesame seed oil or hot sesame oil |
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Cut or snap off tough ends of asparagus and cut off the small wedge-shaped leaves up to 2 inches from the tip.
Wash well and cut on the diagonal into 1 1/2-inch lengths.
Bring 6 cups of water to a boil in a saucepan over high heat. Add the asparagus pieces. As soon as the water returns to a boil, drain and quickly cool in cold water to stop the cooking. Drain well. (The asparagus can be cooked a day ahead and refrigerated.)
Just before serving, place the asparagus in a serving bowl and toss with the soy sauce and sesame seed oil. Serve at room temperature.
From The Arizona Republic (Originally from Knight-Ridder Tribune)
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