Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Sauteed Sesame Spinach with Asparagus 2.5 (4) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 27, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Serve this delicious spinach recipe from Repast restaurant's Joe Truex with his Repast-Style Crab Cakes for an unforgettable meal. Ingredients 1 tablespoon Asian sesame oil 1 tablespoon olive oil 2 cloves garlic, thinly sliced 1 red bell pepper, stemmed, seeded, ribs removed, and julienned ½ 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 Directions 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. Add spinach and continue cooking until slightly wilted. Sprinkle vegetables with sesame seeds and serve immediately, garnished with lime wedges. Rate it Print