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Sauteed Sesame Spinach with Asparagus


Serve this delicious spinach recipe from Repast restaurant's Joe Truex with his Repast-Style Crab Cakes for an unforgettable meal.

  • Servings: 4

Source: The Martha Stewart Show, March 2009


  • 1 tablespoon Asian sesame oil
  • 1 tablespoon olive oil
  • 2 cloves garlic, thinly sliced
  • 1 red bell pepper, stemmed, seeded, ribs removed, and julienned
  • 1/2 cup small oyster or maitake mushrooms, cleaned
  • 1 bunch medium asparagus tips (about 2 inches long), halved lengthwise
  • Coarse salt and freshly ground pepper
  • 1 cup packed baby spinach, washed and dried
  • 1 tablespoon black sesame seeds, toasted and ground
  • Lime wedges, for garnish


  1. Heat sesame oil, olive oil, and garlic in a medium skillet over high heat until garlic starts to brown, about 1 minute. Add pepper, mushrooms, and asparagus. Cook, stirring, until tender, 2 to 3 minutes; season with salt and pepper.

  2. Add spinach and continue cooking until slightly wilted. Sprinkle vegetables with sesame seeds and serve immediately, garnished with lime wedges.

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