Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Skill Level: Easy
- 1 bunch fresh asparagus, trimmed
- 2 tablespoons sesame seeds
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup water
- Start by bringing a pot of water to a boil and prepare an ice bath in a large bowl.
- Blanch the asparagus by adding it to the boiling water for 2 minutes, then immediately transferring them to the ice bath to halt the cooking process. Drain and pat dry.
- While the asparagus cools, toast the sesame seeds in a small skillet over medium heat until golden brown and fragrant, about 2-3 minutes. Set aside.
- In a medium-sized mason jar, combine soy sauce, rice vinegar, sesame oil, honey, minced garlic, red pepper flakes (if using), and water. Stir well until honey is fully dissolved.
- Add the blanched asparagus to the jar, ensuring they are fully submerged in the liquid.
- Sprinkle the toasted sesame seeds into the jar, seal tightly, and shake gently to distribute the seasonings.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld beautifully.
Helpful Tips:
- For added touch, use black and white sesame seeds for a visually appealing contrast.
- If you prefer a gluten-free version, substitute tamari for soy sauce.
- For more bite, increase the red pepper flakes or add a slice of fresh ginger during pickling.
Storage Instructions:
Store pickled asparagus in the refrigerator for up to two weeks, ensuring the spears remain submerged in the pickling liquid.
Pairings:
- Serve as a side dish alongside grilled chicken or fish for a complete meal.
- Pair with a light, aromatic Jasmine tea to enhance the Asian flavors.
- Use as an exciting addition to a vibrant Buddha bowl or a fresh salad.
