ASPARAGUS WITH PRESERVED GINGER RELISH

SERVES 4

I FIRST SERVED A SIMILAR tomato condiment at an impromptu lunch at my parents’ house to highlight the room-temperature asparagus we’d just cut from the neighbor’s field. Ginger, tomato, and sesame have a great relationship together and happen to love asparagus. This condiment is so tasty and versatile that you can use it on grilled vegetables, fish, or meat. It will keep, refrigerated, for about 3 days.

1 tablespoon sesame oil

¼ cup sliced spring onions or scallions

1 clove garlic, minced

1 tablespoon chopped Pickled Ginger (here), plus 1 tablespoon pickling liquid

Pinch crushed red pepper flakes

5 tomatoes, roughly chopped

½ tablespoon sugar

Salt and pepper

½ tablespoon soy sauce

1 teaspoon sesame seeds

1 pound asparagus spears, blanched (here)

2 tablespoons thinly sliced scallion greens or chopped fresh herbs

Heat the oil in a medium saucepan over medium heat. Add the spring onions or scallions, garlic, pickled ginger, and red pepper flakes and cook until the garlic turns golden, about 2 minutes. Add the tomatoes, sugar, salt, and pepper and simmer, stirring often, until the tomatoes start to break down, about 6 minutes.

Stir in the pickling liquid, soy sauce, and sesame seeds. Let the mixture cool to room temperature, then spoon over the asparagus and top with the scallions or chopped herbs.