Thinner, lighter and more nimble than European knives, these two Milk Street Kikuichi Japanese knives + Christopher Kimball 6" Nakiri will dramatically improve your kitchen prep skills.
Pan-Roasted Asparagus with Sweet-Spicy Tahini Dressing
In this quick and easy method for basic pan-roasted asparagus, an initial blast over high heat gives the spears a light char to develop sweet, nutty flavor, then covered cooking with a little water renders the spears perfectly crisp-tender. Serve the asparagus unadorned straight from the pan, or add any one of the following embellishments to dress it up. You will need a 12-inch skillet with a lid for this recipe.
medium garlic cloves (minced)
01In a large bowl, whisk together 2 medium garlic cloves (minced) and 1 tablespoon unseasoned rice vinegar. Set aside for about 5 minutes to allow the garlic to mellow, then whisk in 2 tablespoons soy sauce, 2 tablespoons tahini, 1 tablespoon packed light or dark brown sugar and 1 to 3 teaspoons chili oil.
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