Homemaking Fun (and Asparagus)
2 bunches asparagus, about 2 lbs.
1 T. olive oil
3 T. soy sauce
3 T. sesame oil
1/4 c. fresh lemon juice (or lime juice)
1 T. finely grated fresh ginger (I used the minced stuff from the jar)
1 lg. clove garlic, pressed
2 green onions, minced (use both green and white parts)
1 t. brown sugar
Rinse asparagus, and snap each stalk in two with your hands. (They will snap at just the right point; you will keep the spear part and throw away the tougher end part.) Put asparagus in bowl and coat with oil. (You have my permission to use your hands for this.) In a separate bowl, mix up the rest of the ingredients and set aside.
Cook your asparagus, either barbecuing the stalks on the grill, a few minutes each side (turning with tongs when they look good and roasty). Or, place asparagus spears on baking pan and broil, four inches from heat, for about eight minutes, shaking pan halfway through to turn asparagus.
When done cooking, put asparagus in bowl and pour over the dressing. Serves four.