Blanched Asparagus with Gochujang Sauce and Garnish
Ingredients
- 1 lb of asparagus, trimmed and cut into 3-4 sections
- sesame seeds as garnish
Sauce
- 2 tbsp gochujang
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp coconut amino
Preparation
Whisk all sauce ingredients in a bowl and set aside.
In a big pot filled with 4 cups of boiling water, blanch asparagus and rinse with cold water.
Drain well, toss asparagus in the sauce, and garnish with sesame seeds. Serve immediately with rice.
To substitute coconut amino, use 1 tbsp soy sauce/amino + 1 tsp maple syrup
