No garden to compost veggie scraps from your kitchen? No worries, try this low waste Asparagus Peels with Sesame. It's a Japanese flavored vegan dish using asparagus peels that you most likely throw away.*The recipe makes smaller than normal serving size of 2.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Appetizers & Starters, Sides
Cuisine: Japanese, Japanese Inspired, Veggie Scraps, Low Waste
Servings: 2
Author: Plant-Based Matters
Ingredients
2poundsmedium to large green asparagus(use only the peels)
In the meantime, start preparing asparagus. Snap off the bottom of asparagus at where it naturally breaks. Discard the bottom parts (or save them for making veggie stock.) Leave the tip of the spears (about 2 inches) and use a vegetable peeler to shave off the remaining part (about 3 to 4-inch length) which will be used in this recipe.
Prepare an ice bath. In a medium prep bowl, combine water and ice cubes. Set aside.
Once the water is boiling, add a pinch of salt then add asparagus peels. Cook for 2-3 minutes. Transfer the peels to the ice bath to shock them. Scoop them out and use hands to squeeze water out then transfer to a small or medium prep bowl.
Combine the asparagus peels, soy sauce, rice vinegar, toasted sesame oil, toasted sesame seeds. Mix well. Adjust the seasoning with salt if needed.
Serve immediately.
Notes
The idea of this recipe is to make a dish using veggie scraps. That being said, use medium to large (thick) asparagus so you can get more peels and the remaining is still usable for making another recipe.