KD... I was looking at your new asparagus recipe on the home page (since I love both asparagus and Chinese...)

I think that somehow two recipes got combined into one new and confusing recipe...

Ingredients:

1 1/2 lbs. asparagus, trimmed and cut crosswise on the diagonal into 2" pieces
1 tbsp. Japanese reduced-sodium soy sauce
1 tsp. Asian sesame oil 2 drops red chile oil
1/2 tsp. toasted sesame seeds


Bring a medium pot of water to a boil over high heat. Add asparagus to pot and cook until tender- crisp and bright green, 1 1/2–2 minutes. Do not overcook.

Drain, then immediately plunge into a large bowl of ice water; set aside to cool, 2–3 minutes. Drain again, then transfer to paper towels, pat dry, and set aside.

Preheat oven to 450. In a medium salad bowl, toss carrots with olive oil, maple syrup, salt and pepper. Roast for 25-30 minutes, turning once at the halfway point. Serve immediately.

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Wanted to give you a heads up!