Spicy peanut butter dressing and asparagus
Xueci Cheng
Ingredients
250 g tender green asparagus
½ tbsp peanut butter
1 tsp sesame oil
1 tbsp chili oil
¼ tsp sugar
¼ tsp salt
Directions
Trim the woody ends from the asparagus.
Bring a pot of water to a boil, add the asparagus, and blanch for 2–3 minutes.
Transfer to an ice bath and let cool. Drain completely.
- Whisk together the peanut butter (or Chinese sesame paste), sesame oil, chili oil, salt, and sugar until smooth. Drizzle the sauce over the asparagus.
Drizzle the sauce over the asparagus.
