Ah, yes, Springtime is almost here. Anyone that knows me well, knows that Fall is my favorite time of the year, but Spring….it comes in a very close second. Honestly, if college football season kicked off in April, well, then Mr. Fall would have a definite battle on his hands for the top place in my heart. There is just something very special about the transition of Winter to Spring. Things coming back to life. It’s like bottled up hope in a jar…..opened and sprinkled all over the world at once. Here are some of the things that I love about Spring………….
The first pretty little spring flowers poking through the dirt. Birds tweeting in the morning. Thunderstorms. The fresh smell of rain. Daisies. Open windows, blowing curtains. Butterflies. The color green. The promise of summer. Driving my car with the windows down and the music blaring. The sun on my face. Walks. Hikes. Grilling for the first time after a long hiatus. Longer light-filled days. Farmers markets. Picnics.
And last but not least, asparagus. Yes, asparagus. I love asparagus. Which brings me to this sister-inspired recipe. Every summer I spend a week up on the shores of Lake Michigan visiting my sister and her family in the wonderful little town of St. Joseph, Michigan. We talk, we laugh, we cook together, we listen to music. We lay on the beach like the biggest beach bums ever, we go sailing, we gallavant up and down the western Michigan coast and visit cute little towns like Saugatuck and South Haven or we hop on the Amtrak to Chicago for a day of exploring. Anyway, a few summers ago my sister took me to a fantastic restaurant called Timothy’s located in Union Pier, Michigan (http://timothysrestaurant.com/index.html). She said that I just had to try their wok-seared asparagus and see if I could duplicate the recipe for her. The asparagus was absolutely close-your-eyes-heavenly wonderful. I remember smacking my lips together tasting the asian sauce and trying to figure out what was in it…..this is the recipe that resulted.
RECIPE: Asian Sesame Asparagus
1/3 cup soy sauce
1/3 cup brown sugar
1 teaspoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon minced garlic
1/2 teaspoon asian chile paste (optional, kicks it up a bit)
2 lbs. asparagus
1 tablespoon vegetable oil
1 tablespoon toasted sesame seeds
1. In a small bowl, mix together soy sauce, brown sugar, sesame oil, garlic, ginger, and asian chili paste. Set aside.
2. Snap the asparagus at the tender part of the stalk. Cut into 1-inch pieces or you can leave whole (whichever you prefer).
3. Heat vegetable oil in a skillet over medium-high heat. Add asparagus to skillet and stir to coat with oil. Saute 3-4 minutes until tender but firm.
4. Add sauce to skillet. Stir and cook until heated through about 1 minute.
5. Place asparagus on serving dish, sprinkle with toasted sesame seeds and serve.
Note: you can also steam the asparagus, roast in the oven for approximately 10 minutes, or grill it by threading it onto two parallel skewers.
“It was one of those March days when the sun shines hot and the wind blows cold; when it is summer in the light and winter in the shade.” -Charles Dickens