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Sesame Asparagus

This recipe uses a lower-fat version of a Chinese cooking technique called dry sauteeing. The asparagus may also be served at room temperature.

  • Yield: Serves 4
Sesame Asparagus

Source: Martha Stewart Living, April/May 1993


  • 1 pound asparagus
  • 2 tablespoons peanut oil
  • 2 tablespoons minced shallots
  • 1 tablespoon sesame seeds
  • 2 teaspoons soy sauce
  • Dash of toasted sesame oil
  • Freshly ground black pepper


  1. Trim tough ends from asparagus spears. Set spears aside.

  2. Heat a 10-inch cast-iron skillet for about 2 minutes over medium-high heat. Add 1 tablespoon peanut oil and half of the asparagus in a single layer.

  3. Cook for 3 to 4 minutes without turning. Shake pan occasionally. Turn, and cook 3 minutes more. Asparagus should be bright green with brown spots.

  4. Add 1 tablespoon shallots and half the sesame seeds, and cook, shaking the pan to toss asparagus, for 1 to 2 minutes or until shallots are transparent. Do not let them burn.

  5. Add half the soy sauce, sesame oil, and pepper, and cook 30 seconds. Transfer to a plate, and keep warm. Repeat with remaining asparagus. Keep warm until ready to serve.

Reviews (2)

  • erinye 21 Dec, 2008

    So easy and a great way to dress up some asparagus. Peanut and sesame oils together create such a delicious nutty aroma and flavor. I used regular sesame oil instead of toasted and of course it was still mouthwatering.

  • Pili 29 Jul, 2008

    Very good, easy to make

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