Updated Mar 29, 2018Chatelaine
- PEEL bottom third of asparagus stalks. Boil until tender-crisp, about 3 min. Drain and rinse with cold water. Pat dry with paper towels.
- WHISK soy sauce, rice vinegar, canola oil, ginger, garlic, honey and cayenne in a large bowl.
- ADD asparagus and toss to coat. Chill for 30 min, then discard marinade.
- SPRINKLE with sesame seeds, and serve.