By Bob Lipinski
I call it lacquer sauce because when the asparagus are finished cooking, the consistency and visual of the sauce resembles lacquer.
2 pounds of thin asparagus (about 3 dozen)
1 tablespoon dark sesame oil
1 tablespoon soy sauce
1 teaspoon ginger powder
1/2 teaspoon black pepper
1 tablespoon sesame seeds
Preheat oven to 450 degrees.
Trim off the tough ends of the asparagus and place into an oiled loaf pan. In a small bowl, mix the remaining ingredients, then pour over asparagus, turning them to coat.
Bake for about 15 to 20 minutes turning frequently or until the asparagus is crisp-tender.
Remove from oven, sprinkle with sesame seeds and serve immediately.
Wine Tip: Avoid oaky wines and wines with a lot of tannin. Serve asparagus with simple, light, fruity wines. Some examples are dry Riesling, Pinot Blanc, Sauvignon Blanc, and Grüner Veltliner.
Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR firstname.lastname@example.org