Asparagus - Korean Style

Again, asparagus is not an unusual veggie for Californians, but like strawberries, you may not know that they are in high season in spring. This time of year when you purchase asparagus at a farmers market, most likely it has been picked that morning. Honestly, there is nothing better than fresh asparagus. Likewise, there are very few things better than Korean BBQ, therefore here is a recipe that combines both asparagus and the BBQ. Bon Appetit (the best cooking magazine out there) inspired me to make this rice bowl dish, however, here is my recipe acquired from a Korean friend. Sorry, there are no step-by-step pictures this time:

Korean Rice Bowl with Asparagus, BBQ Steak, and Eggs

serves 6

Ingredients

2 bunches asparagus

2 pounds carne asada

6 eggs

3 cups dry jasmine rice

1 cup soy sauce

1 cup sugar

4 green onions, thinly slices whites and greens

3 cloves minced garlic

3 teaspoon sesame seed oil

1/4 teaspoon black pepper

1 tablespoon sea salt

1 teaspoon chili powder

1/8 teaspoon cayenne pepper

2 tablespoons grape seed or vegetable oil

Instructions

1. In a liquid measuring cup mix soy sauce, sugar, thinly sliced green onions, minced garlic, 1 teaspoon sesame seed oil and pepper, let sit until sugar dissolves. Pour mixture over carne asada in a plastic bag and vacuum seal (meaning suck as much air out of the bag as possible before closing) and let marinade for at least 4 hours in fridge.

2. Once meat is marinaded, make jasmine rice according to directions on packaging.

3. Rinse asparagus and chop into quarts, peeling any tough ends off of asparagus bottoms. Heat 1/2 tablespoon oil in a large skillet over medium high heat. Add asparagus to skillet and cook7 minutes, stirring occasionally. Once cooked transfer to bowl and drizzle 2 teaspoon sesame seed oil over asparagus and sprinkle a mixture of salt, chili powder and cayenne pepper over asparagus to taste. Cover asparagus with foil and save remaining salt mixture.

4. In the same skillet cook carne asada 1-2 minutes on each side. Once all meat cooked, cut into strips and cover with foil.

5. Again in the same pan add remaining oil and cook eggs sunny-side-up, leaving the yolks runny.

6. Prepare 6 bowls with 3/4 to a cup of rice and add asparagus and steak to each bowl evenly, then place an egg on top. Serve warm with salt mixture for people to sprinkle on egg and sriracha, and ENJOY!