What's Cooking Video Recipe
March 2002: Blanched Asparagus with Gingery Soy-Sesame Vinaigrette

Ingredients:

• 1 bunch asparagus
  
• salt
  
• ice
  

For the vinaigrette (approximate amounts; see note below on ratios):

• ½ T sesame oil
  
• olive oil
  
• 2-4 T canola oil
  
• 1/3 cup soy sauce
  
• Small hunk (the size of your thumbnail) of diced, peeled fresh ginger (optional)
  

Instructions:

For the asparagus:

1. With a knife, trim off (or snap with your hands) the woody parts of the spears (about an inch or two; varies depending on spears).

2. Make an ice bath by filling a bowl with ice water.

3. Bring a pot of salted water to a boil. Throw in the spears and begin the blanching process. Do not cover! Green vegetables oxidize and turn an ugly shade of army brown.

4. Cook about 2-3 minutes, at least until al dente when pierced with a fork. Remove with tongs and place into ice bath so that asparagus stops cooking. They need only a minute or so in the bath; extract with tongs and set aside.

In the meantime, make your vinaigrette.

1. A vinaigrette is a combination of a fat and an acid. Typically, the fat is oil and the acid is vinegar, but it doesn't always have to be that way. Other acids that can be used in vinaigrettes include: the juice of citrus fruit, wine, spirits and tomatoes.

   Fat-acid ratio depends mostly on you and your palate. Ever notice how the same vinaigrette that makes your mouth pucker is the same one that goes down smooth as silk for your dining partner? Regardless of what your final ratio may be, always start off with your acid and gradually add your fat until you've arrived at a balance that works for you.

2. To begin, you need a bowl (shallow is best), a whisk (balloon is great but not absolutely necessary) and a towel. Twist the towel in bandanna fashion and make a circle. Place on your work surface. Fit your bowl over the towel so that it sits as if in a nest. This makes the bowl stable while you're whisking. Pour in your acid. Salt it. Taste -- yes, it should taste salty and acidic.

3. Now it's time to add your oil. Start off with equal parts fat and for beginners, I suggest measuring out the oil. For example, if you've salted 1/2 cup of vinegar, whisk in 1/2 cup of oil and then taste for balance. If you need more oil, add in 1/4 cup increments and so on. Keep in mind, that if your fat-acid ratio hits 4:1, your vinaigrette will be very mellow and oil heavy.

4. Beyond the ratio balance, it's a good idea to add your oil gradually. With one hand, drizzle in your oil; with the other, whisk to bring about an emulsion (the melding of two liquids that can't chemically blend together by themselves). Taste, taste, taste, every step of the way. It's done when you like it.

   If you don’t like the vinaigrette listed, by all means make your own variaton. One idea is to pair olive oil with sherry vinegar, adding shallots to the vinegar for extra flavor.