Ingredients
1 lb fresh asparagus
DRESSING
1 tbsp toasted sesame seeds*
1 small garlic clove
1 tsp fresh ginger, grated
2 tbsp rice vinegar
2 tbsp orange juice
2 tsp soy sauce
2 tbsp vegetable oil
1 tsp sugar
1/4 tsp red chile flakes
1/4 tsp sesame oil
Directions
*To toast sesame seeds, put them in a small skillet and heat, stirring
frequently, until fragrant and just golden. Watch carefully.
Break off any woody parts of the asparagus stalks. Bring lightly
salted water to boil in a medium skillet, add asparagus and cook for
5 minutes or just until tender-crisp. Immerse asparagus in ice-water
to stop the cooking action. Pat dry and arrange on a platter.
In a blender, combine the dressing ingredients and blend until
thoroughly combined. Pour dressing evenly over asparagus and serve.
Makes 1/3 cup.
From 1993 "Shepherd's Garden Seeds Catalog," pg. 4. Posted by Cathy
Harned.
Servings: 4 servings
Cold Asparagus With Sesame-Ginger Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Sauce; Vegetable
The History of Recipes
Written cooking instructions as a concept can be tracked way back into ancient history, certainly as far as the ancient Egyptians, and possibly even further. Interesting though that maybe, in the main part, these old records were just very simple hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts is a collection of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in The time of the romans 25BC a man called Apicius created a collection of scripts detailing recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and afters, something we still use today. This early Roman chef informs us how the chefs of Roman times were skilled in the use of many spices, including a few you will know like bay, rue and dill. Moving our culinary historical trip onwards, we have a couple of cookery books which date from the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the curry that is familiar to us all today, but rather recipes for the types of food served to the rich and wealthy people of the period. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the holy land, including spices such as parsley and basil. The introduction of these new herbs and spices led to an explosion in manuscripts on cooking, most of which are now in private libraries. Like it or not, the introduction of TV gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Cold Asparagus With Sesame Ginger Vinaigrette recipe.
