This recipe uses a lower-fat version of a Chinese cooking technique called dry sauteeing.

Martha Stewart Living, April/May 1993


Recipe Summary

Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

The asparagus may also be served at room temperature.


Reviews (2)

Rating: Unrated
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.
Rating: Unrated
Very good, easy to make