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Marinated Asparagus (They said it was Asian but I doubt it, other than having some Asian ingredients.)
1 lb. asparagus spears
2 T Water
1/4 C. seasoned rice vinegar
2 T. chopped fresh ginger
1tsp. dark sesame oil
2 tsp. fresh squeezed lemon juice
Zest of 1 lemon, divided
Remove tough ends from asparagus
Place stalks in glass pie plate with water, cover with paper towel and nuke 3 minutes.
Plunge asparagus into cold water.
Reserve 1/2 of the lemon zest, place remaining ingredients in zip top bag along with asparagus and refrigerate at least 2 hours. Drain & discard marinate, serve cold, garnish with remaining lemon zest.
1 lb. asparagus spears
2 T Water
1/4 C. seasoned rice vinegar
2 T. chopped fresh ginger
1tsp. dark sesame oil
2 tsp. fresh squeezed lemon juice
Zest of 1 lemon, divided
Remove tough ends from asparagus
Place stalks in glass pie plate with water, cover with paper towel and nuke 3 minutes.
Plunge asparagus into cold water.
Reserve 1/2 of the lemon zest, place remaining ingredients in zip top bag along with asparagus and refrigerate at least 2 hours. Drain & discard marinate, serve cold, garnish with remaining lemon zest.
