Cooked until just tender with a tangy lime and honey dressing, these aspargus spears can be served warm or chilled. Sprinkle over the almonds and seasame seeds just before serving, to retain their crunchy texture.
15 minutes
20 minutes
4 servings
1/4 pound asparagus
1 pound asparagus
2 tablespoons lime juice
2 tablespoons reduced sodium soy sauce
1 1/2 teaspoons ginger, grated
1 1/2 teaspoons honey
1 1/2 teaspoons sesame oil
2 tablespoons chopped almonds (optional)
1 tablespoon toasted sesame seeds (optional)
1 tablespoon extra-virgin olive oil
Salt and pepper, to taste (optional)
An Oldways recipe and photo, courtesy Sara Baer-Sinnott
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