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Asparagus Goma Ae

Asparagus Goma Ae by Chef Cho Venevongsa, Wasabi On Broadway

Chef Cho Venevongsa,
Wasabi On Broadway

Ingredients
Asparagus
12 pieces fresh asparagus

Sesame sauce
2/3 cup white sesame seeds
4 tsp sugar
2 1/2 Tbsp soy sauce
1/2 tsp dashi powder

Garnish
1 carrot, for curls

Method
Asparagus

  1. Blanch asparagus in salted boiling water until just tender.
  2. Immediately transfer to an ice bath to stop cooking process. Drain well.
  3. Cut each spear into 3 equal pieces and refrigerate to keep cool.

Sesame sauce

  1. Combine all ingredients well. Chill until ready to serve.

Garnish

  1. Peel carrot into 4-inch curls about 1/2-inch wide.
  2. Wind around a skewer to curl and place in ice bath to crisp.

To serve

  1. Stack asparagus pieces 3 wide and 3 high on each serving plate.
  2. Pour sesame sauce over stacked asparagus and garnish with carrot curls.

Yields 4 servings