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.


  • 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


  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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