advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

Ingredients

  • 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

Directions

  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

Related Topics