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.

Already 3 days ‘out of date’ when I received it.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

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:

About Julia Davis-Coombs

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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Tagged with: Asparagus, Recipes for one, Sesame seed, Small portions, Spaghetti, Ten minute dish, Vegetarian
Posted in Recipes