Asparagus with Soy Sauce

Smaller diameter asparagus, all other things being equal, is Better, but what you're looking for is something Not Woody.

Trim the bottom, tough part of the stalks of asparagus. Depending on the asparagus you bought, it might be a little bit at the end, or half or more of the stalk. Think about whether you're going to want to chew it.

Put a little oil in a large pan that you have a lid for. The lid is Important. Add the stalks of trimmed asparagus, and some sake. You may obviously substitute white wine, sherry, etc., but sake is better. Sprinkle with soy sauce. Put the lid on the pan. You're looking for a little bit of frying, but mostly steaming. If you overcook, green asparagus will get pale and less appealing (I don't know what white asparagus does). If you undercook, it'll be pretty and, depending on what you bought, might be too chewy. It's okay to take a look under the lid more than once and poking it with a fork to see if it is tender.

You can eat it warm, but it also tastes great cold. Serve with a sprinkling of sesame oil. If you have the presence of mind to cook it with ginger, it's even better. You can also sprinkle sesame seeds on it.

Created June 2, 2013