Asparagus Gomae
A light and refreshing Japanese side dish featuring blanched asparagus dressed in a nutty, sweet, and savory sesame sauce.
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Instructions
1. Snap off the tough ends of the asparagus. Blanch asparagus in boiling salted water for 2-3 minutes until tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain well.
2. In a mortar and pestle (or spice grinder), grind the toasted sesame seeds until a rough paste forms.
3. In a small bowl, whisk together the ground sesame seeds, soy sauce, mirin, and sugar until well combined.
4. Cut the blanched asparagus into 2-inch pieces.
5. In a medium bowl, gently toss the asparagus with the sesame dressing until evenly coated.
6. Serve immediately or chill before serving as a cold side dish.