Asparagus and Oriental Tamari Dressing with Pine Nuts

Asparagus and Oriental Tamari Dressing with Pine Nuts

This oriental-style asparagus and pine nut dish is a perfect accompaniment to small light summer meals, and takes little time to prepare and cook. Fried pine nuts give it nutritious protein-packed crunch, while the asparagus is… well, it's asparagus, nothing more needs to be said.

If you don't have some already, I urge you to buy a traditionally brewed tamari sauce made from slow-fermented soy beans instead of anything marketed as just soy sauce, which are usually made with 40 to 60% wheat as well as quick hydrolyzed soy protein and caramel coloring. Good tamari sauces are wheat-free, contain more digestible proteins, and taste so much better than ordinary soy sauces that you'll never go back. Fortunately, they're also widely available these days from reputable suppliers like San-J or Eden Foods.

Asparagus and Oriental Tamari Dressing with Pine NutsAsparagus and Oriental Tamari Dressing with Pine Nuts
Recipe by
Published on June 27, 2007

Asparagus tossed with a simple and flavorful oriental tamari and sesame dressing and fried pine nuts

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Ingredients:
  • 1 bunch (1 lb) fresh asparagus
  • 4 tablespoons sesame oil
  • 4 tablespoons pine nuts
  • 2 green onions, thinly sliced
  • 3 fresh green chilies, seeded and minced
  • 1 tablespoon tamari or soy sauce
  • juice of 1 lemon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon sugar
  • pinch of cayenne, or to taste
  • 2 tablespoons sesame seeds
Instructions:
  • Wash the asparagus and snap off the woody ends, then cut into halves or thirds and soak in water to keep crisp.

  • Heat 2 tablespoons of the sesame oil in a large frying pan or wok over medium heat. When very hot, toss in the pine nuts and stir a few times until the nuts are golden brown. Remove with a slotted spoon to paper towel and set aside.

  • Add the white parts of the green onion and the chilies to the oil and stir once. Quickly drain the asparagus and stir into the pan right away. Add 3 tablespoons of water, cover, and cook for 2 minutes.

  • Uncover and add the tamari sauce, lemon juice, salt, sugar, cayenne and the remaining 2 tablespoons of sesame oil. Stir to mix and cook for another 5 minutes or so, boiling away most of the liquid as you stir.

  • Remove from heat and add the pine nuts and toasted sesame seeds. Toss and serve.

Makes 4 servings

5 comments:

Anonymous said...

You've out done yourself, Lisa. That looks incredible.

fergy said...

reg:
stay away from asparagus, think of your ankle, dumb twit. I'm saving Reg from gout Lisa, no reflection on you're excellent recipes.

Anonymous said...

Fortunately for me, Fergy, I'm goutless. I think I'm going to upgrade from growing one asparagus plant to a whole row if Lisa's going to keep tempting me with drooly asparagus recipes.

Might even be worth mowing down a few trees to make room for them.

Anonymous said...

Hey Fergy, wouldn't it be great if Lisa was to cook for the two of us some time?

Lisa said...

Reg;

I can do that. Gout friendly meals on the horizon. Asparagus served at your own risk.