Asparagus with Black Bean Butter Sauce
This is a tried and try recipe to make every spring when asparagus is at its' peak. Serve with any baked fish or grilled chicken.
Servings 8 people
Calories 102kcal
Ingredients
- 2 lbs asparagus , ends trimmed
- 1 tablespoon fermented black beans , rinsed
- 2 garlic cloves , finely chopped
- 1 tablespoon cornstarch
- 2 tablespoon butter
SAUCE
- ½ cup gluten free chicken stock
- 2 tablespoon dry sherry
- 1 tablespoon gluten free soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon sugar
- ⅛ teaspoon pepper
FINISHING
- 1 tablespoon butter
- 1 tablespoon toasted sesame seeds
Instructions
- Coarsely chop fermented black beans. Combine with garlic and set aside.
- In a 1-cup measuring cup combine chicken stock, sherry, soy sauce, sesame oil, sugar and pepper.
ASPARAGUS
- Fill large saucepan with water and bring to a boil.
- Add asparagus and cook for 3-4 minutes. Drain and pat dry.
SAUCE
- In a small bowl whisk cornstarch with 1 tablespoon water. Set aside.
- Place 2 tablespoon butter in a 10-inch skillet set over medium-high heat.
- When butter sizzles add black beans and garlic. Sauté just until the garlic sizzles.
- Add sauce and bring to a low boil.
- Add cornstarch mixture and immediately stir sauce until thickened. (For a thinner sauce add only half of the cornstarch mixture.)
- Remove from heat and stir in 1 tablespoon butter.
- Arrange asparagus in serving dish. Pour on sauce and sprinkle with sesame seeds. Serve hot.
Notes
Learn more and find more recipes check out this post, How To Use Chinese Black Beans.
Nutrition
Serving: 1person | Calories: 102kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 184mg | Potassium: 262mg | Fiber: 3g | Sugar: 3g | Vitamin A: 989IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 3mg
