Asparagus With Thai Dipping Sauce
|Asparagus||500 Gram (1 Pound, About 24 Stalks)|
|Lime juice||15 Milliliter (1 Tablespoon)|
|Granulated sugar||1 Tablespoon (15 Milliliter)|
|Thai fish sauce/Soy sauce||15 Milliliter (1 Tablespoon)|
|Water||15 Milliliter (1 Tablespoon)|
|Rice vinegar/Cider vinegar||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Chili paste/Sweet and hot thai chili sauce||1⁄4 Teaspoon (1 Milliliter, Hot)|
Cut 1 inch/2.5 cm from bottom of asparagus stalks.
Peel stalks about 2 inches/5 cm up from bottom if stalks are thick.
Bring large skillet of water to boil.
Add asparagus and cook for 3 to 4 minutes, or until asparagus is bright green and stalks bend slightly when held up.
Drain well and place on serving dish.
Meanwhile, in small bowl, whisk together lime juice, sugar, fish sauce, water, vinegar, garlic and chili paste.
Drizzle over asparagus or use as dipping sauce.