Sesame Asparagus

As a general rule, I try to not buy imported produce if it is something that can be grown in the country I live in, because I believe that local means fresh, and fresh means better taste, among other reasons. But that doesn’t mean I won’t use or eat it, especially if the alternative is that it will go to waste. This is what I did with that expensive package of out-of-season, imported asparagus we were given a couple of weeks ago.

Picture of expensive packaged asparagus

Already 3 days ‘out of date’ when I received it.

Serves 2 as a garnish, or one as a side dish.


4 ounces Asparagus spears
Tablespoon Sesame oil
Tablespoon Sesame seeds
Good grinding Fresh black pepper corn


1. Lightly rinse and trim asparagus spears minimally. You only want to remove any tough bit from the bottom end.

2. Heat sesame oil in small frying pan.

3. Sear asparagus quickly to add colour.

4. Season with fresh ground black pepper and sesame seeds. Shake the pan gently to coat the veg.Picture of asparagus and sesame seed in frying pan.

5. Reduce heat to low, cover and steam for 5 minutes.

Serve as desired. I put it on top of the light vegetarian spaghetti I had already started preparing when the goody bag arrived:Picture of cooked sesame asparagus on spaghetti.

I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Recipes
8 comments on “Sesame Asparagus
  1. […] one: Spaghetti with sesame asparagus; Berry salad with […]


  2. sfdickens says:

    Looks great. I am sharing this with my “OMS” group, as we’re always on the lookout for healthy things to do with vegetables. My absolute favourite veggie – only 6 months till we can get it fresh and local! 😉

    Liked by 1 person

    • Let me know what your group thinks. I have to admit, we absolutely revelled in this treat out of season. But £2 for 1/4 pound of veg! We’ll be waiting for it to come into season to have this again. 🙂


  3. looks yummy! I agree better to use what is fresh and available! Right now lots of asparagus lucky for us!

    Liked by 1 person

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Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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