Sesame Asparagus

This is one of my favorite ways to fix asparagus, and it goes especially well with Asian dishes.

First, toast the sesame seeds by sauteeing them in a skillet for just a few minutes, stirring constantly. This heightens the flavor of the seeds, just like when you toast almonds or other nuts. You can spray the pan with pam if you like. I don't like to use oil, because it makes the seeds all stick together!



Here they are all golden brown (sharing a plate with the cashews!)


For the asparagus, make sure you wash the it well, taking special care to rinse out the tips which can contain some dirt. Then, break off the woody stems of the asparagus. The woody part will naturally break off when you bend it. (Of course you'll want to use two hands since you won't be taking a picture!)


Then cut the asparagus into 2-inch sections, basically bite sized.



Now, heat the oil in a skillet until it starts to pop. Then add the asparagus. I wish I had a video of this - sometimes the asparagus actually "dances" around the pan. Stir this often and cook for 3 minutes until asparagus is bright green and fork tender.


Remove the asparagus to a serving dish or individual plates, and sprinkle with sesame seeds.

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Sesame Asparagus

1 Tbsp. sesame seeds
1 tsp. canola oil
2 tsp. sesame oil
1 pound fresh asparagus

Toast sesame seeds in a skillet over medium heat, stirring constantly until golden brown. Remove to a plate.

Wash asparagus thoroughly and then break off woody stems. Cut into bite sized pieces.

In same skillet, heat oils over medium high heat til they "pop." Add asparagus and stir fry 2-3 minutes until asparagus are bright green and fork tender.

Remove asparagus to a serving dish or individual plates and sprinkle with sesame seeds.