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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
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In a skillet, heat 1 cup water to boiling over high heat. Add asparagus, heat to boiling. Reduce heat to medium once it boils. Cover and cook for 4-5 minutes or until asparagus is tender-crisp. Drain the asparagus in a colander, the nimmediately plunge into a large bowl of ice water to stop it from cooking. Drain the asparagus from the ice water. Carely wipe skillet dry with paper towels. Add canola oil, heat it over high heat until hot. Add the asparagus, ginger, soy sauce and crushed red pepper and cook for 1-2 minutes or just until asparagus is heated through. Remove the skillet from the heat and stir in sesame seeds and sesame oil. Coat thoroughly. Serve immediately.