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Already 3 days ‘out of date’ when I received it.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

Ingredients:

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

Directions:

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.

Advertisements

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

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

    Like

  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. 🙂

      Like

  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

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
Search the site by category

Enter your email address to follow this blog and receive notifications of new posts by email.

March 2015
Image of versatile blogger award
Blogging U.
Copyright
© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.
Patty Sliney: Master Your Machine

Sewing, Embroidering, Quilting on your Husqvarna Viking Machine

Pies and Prejudice

A blog about food (particularly pies) told from a biased point of view.

Somewhere, Anywhere

Holiday Adventures

justbeforethevision

seeing greatness in ordinary things

Barb Taub

Writing & Coffee. Especially coffee.

%d bloggers like this: