Tuesday, May 13, 2008

More Asparagus...

Triple Sesame Asparagus

We've come across a new favorite side dish in our house: this wonderful, Asian-inspired asparagus. The vegetables are blanched just until they turn a vibrant green, then shocked in ice water and tossed with sesame seeds, sea salt, and sesame oil. Served at room temperature, this asparagus is crispy, salty, and delicious. It would make a great tapas or potluck dish, since it doesn't need to be served hot, and the black and white seeds against the bright green asparagus make for an appealing presentation. If you don't have/can't find two different kinds of sesame seeds, just one will do - I think the white ones may be easier to find in stores. Asparagus season will soon be a distant memory (sob), so I'll be squeezing this recipe into our menus as much as I can for the next couple weeks - I hope you can find a way to fit it in, too!


Anonymous said...

I can't wait to try this. If it is anywhere near as good as the last asparagus recipe that you posted, it will be well worth the effort.

Elisabeth said...

I think it is as good as the balsamic asparagus - very different flavors, but still wonderful!