If you noticed something different about Monday’s cookie post…something bigger, something brighter…something better, I’m so psyched to introduce you to the newest member of the family — Canon EOS Rebel T2i. AKA a super fly camera, for those electronically illiterate (like me). Although, at this point, my shooting skills are minimal, I’ve been zooming, flashing, and snapping away these last few days getting myself familiar with the world of apertures and shutter speeds (shout-out to Anne Constance Photography). So, while I continue on with my endeavour to bring you mouth-watering visuals of each recipe, sit back, relax, and come along with me on the gastronomical journey ahead!
First stop — sautéed shiitake mushrooms and asparagus with silvered almonds and toasted sesame seeds.
2 garlic cloves, minced
- ½ pound shiitake mushrooms
- 1 bundle of asparagus, ends trimmed off
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 ½ tbsp rice vinegar
- 1 tsp sugar
- 1/4 cup almond slivers
- spoonful of toasted sesame seeds
Blanch asparagus quickly, drain and then cool in ice bath. Cut asparagus into thirds (I also like to cut the asparagus in half length-wise to make them extra thin, but this is optional). Set aside.
Clean mushrooms, discard stems and slice in half or thirds. Saute mushrooms and garlic in sesame oil for about 1-2 minutes. Add soy, vinegar, sesame seeds and sugar and cook for a few minutes or until sauce just begins to slightly thicken. Add asparagus to pan just to heat through. Toss with almonds and serve.