STEAMED ASPARAGUS AND BOK CHOY WITH SOY-GINGER VINAIGRETTE
Steps:
- Trim asparagus Line up stalks and cut off the tough ends, which are usually white and woody, or snap off ends where they naturally break.
- Prepare steamer Place a bamboo steamer in a large pot or wok. Fill pot with 1 inch of water and bring to a rapid simmer.
- Steam vegetables separately Lay asparagus in the steamer, spreading in an even layer, then cover steamer and cook until asparagus is crisp-tender and bright green, about 5 minutes. Asparagus will keep cooking a little after it is taken off the heat, so be careful not to overcook. Steam bok choy in same manner, 2 to 3 minutes.
- Dress and serve Transfer vegetables to a platter and drizzle with some vinaigrette. Serve immediately, or marinate in the vinaigrette for 30 minutes (or longer for more flavor, but the color of asparagus will change.)
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