Cooking with Books: Steamed Asparagus with Ginger-Hoisin Vinaigrette

Every cookbook library worth its salt has to have a couple of reference books. They include lots of recipes to try, but also valuable information that you come back to over and over again. Perfect Vegetables is just such a tome. It comes from those helpful folks at Cook's Illustrated magazine and is a resource I refer to often.

Yes, I have recipes marked to check out: Roasted Baby Carrots with Rosemary, Thyme and Shallots; Green Beans Braised in Tomatoes; and Sugar Snap Peas with Sesame Seeds. But perhaps even more useful than the recipes are the other things: techniques, storing tips, and even best ingredients with which to pair a particular veggie. It would be a great gift for someone just starting out in the kitchen.

Here's a sample recipe. Typical of others in the book, it explains a best technique (here, two pages worth of kitchen-tested tips on how to steam asparagus) and then a couple of ways to dress up the final product. This one kicks up asparagus with a tangy sweet sauce. You might even throw a some toasted cashews on top for some crunch.

Steamed Asparagus with Ginger-Hoisin Vinaigrette
From Perfect Vegetables.
Makes 4 servings.

Steamed Asparagus
1 1/2 pounds asparagus, preferably thins stalks, with tough ends snapped off
Extra-virgin olive oil
Salt and ground black pepper

Place a steamer basket in a large pot or Dutch oven. Add enough water so that the water barely reaches the bottom of the steamer basket. Turn the heat to high and bring the water to a boil. Add the asparagus, cover and reduce the heat to medium-high. Steam until the asparagus bends slightly when picked up and the stalks yield lightly when squeezed, 4 to 5 minutes.

Using tongs, transfer the asparagus to a platter. Drizzle with olive oil to taste and sprinkle with salt and pepper to taste. Serve immediately.

2 1/2 tablespoons rice vinegar
1 1/2 tablespoons hoisin sauce
2 1/2 teaspoons soy sauce
1 1/2 teaspoons minced fresh ginger
1 1/2 tablespoons canola oil
1 1/2 teaspoons sesame oil
1 recipe steamed asparagus

Whisk the vinegar, hoisin sauce, soy sauce and ginger together in a medium bowl. Whisk in the oils until thoroughly combined.

Arrange the steamed asparagus on a platter and drizzle with the dressing. Serve warm or at room temperature.