This recipe uses a lower-fat version of a Chinese cooking technique called dry sauteeing. The asparagus may also be served at room temperature.
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
- Trim tough ends from asparagus spears. Set spears aside.
- 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.
- 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.
- 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.
- 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.
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