sweet and spicy asparagus

I am really trying to work on building up a collection of good go to side vegetable dishes.  Typically I am the only one that eats them so, I like to make a large portion that I can stretch over a few days or add into a salad for lunch.  This dish is a twist on the sweet and spicy green beans.  Brad likes the green beans and will eat about five beans so, when I was dishing up his plate and offered these to him I expected him to say yes but, I was also expecting some leftovers for lunch.  This asparagus was that good and now it is gone.  Double batch next time!

sweet and spicy asparagus

source (adapted for size): one perfect bite

1 pounds asparagus, ends discarded and cut into 3rds on the diagonal.
2 tablespoons soy sauce

1 tablespoons rice wine vinegar

2 tablespoons sugar
1/2 teaspoon red chili flakes
1/4 teaspoon fresh ground white pepper
1/2 cup water
1 tablespoons canola oil
1 tablespoons garlic, minced

1/2 tablespoon fresh ginger, minced
1/2 tablespoon sesame seeds, toasted

Whisk together soy sauce, rice vinegar, sugar, chili flakes and pepper. Set aside.

Heat a large sauté pan over high heat. Add 1/2 cup water and asparagus. Cover and cook until asparagus is still crisp, about 2 to 3 minutes. Pour off any remaining water.  

Add to the pan the oil, garlic and ginger.  Sauté with the asparagus until lightly browned.  Add soy sauce mixture and bring to a boil. Cook until sauce coats asparagus.  Sprinkle with sesame seeds.

asparagus gruyere tart

We each bring an appetizer to book club. I always try to make something that looks good to me but, the boys would never touch.  I have been noticing asparagus at the market recently and it looked great so, that made the decision for me.  This was a snap to prepare and it was gone at the end of the night so, I am assuming it was also enjoyed.   

asparagus gruyere  tart 

source: everyday food

Flour, for work surface
1 sheet frozen puff pastry (defrosted)
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
 
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.