Preparation
- 1 Bring vinegar to a boil in a small saucepan; boil 8 minutes or until liquid is reduced by half. Remove from heat, and stir in Ginger Paste and sugar; set aside.
- 2 Trim tough ends off asparagus. Bring water to a boil in a large skillet, add asparagus and cook 3 minutes. Remove from heat and plunge asparagus into ice water to stop the cooking process; drain. Arrange asparagus spears on a serving platter.
- 3 Stir together Garlic Paste, Lemongrass Paste, oil, soy sauce and Jalapeno Paste. Stir in reduced rice vinegar mixture. Drizzle over asparagus; cover and chill 30 minutes, or enjoy immediately.
