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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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First tasted at a tapas restaurant, I couldn't believe how those simple black sesame seeds made the asparagus vibrantly alive. Toasted sesame, a hint of lemon juice, and the garden-fresh asparagus- I was utterly and inexorably hooked. Ingredients:
1 tablespoon butter and 1 tablespoon olive oil |
1/4 cup black sesame seeds (or more, if needed) |
1 bunch asparagus |
1/2 lemon, juice of |
salt and pepper, as desired |
Directions:
1. Snap off woody ends of asparagus, rinse, and pat dry.
2. Combine butter and olive oil in pan over medium-high heat until melted.
3. Add about half the asparagus, being careful not to over-crowd the pan.
4. Add about half the sesame seeds, a smattering of salt and pepper, and cook, turning frequently, until asparagus is bright green, and gives a little. A little bit of brown on the edges is perfect, just make sure it's still a bit firm. Nobody likes mushy asparagus.
5. Remove and keep warm while continuing with the remaining asparagus.
6. When all is ready, squeeze fresh lemon juice over the lot, and serve.
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