Prep 5 mins
Cook 12 mins
This recipe combines the rich taste of sesame with lemon, accentuating the delicious flavor of asparagus. It is quick to make, making it good for any day of the week. A friend of mine from South Dakota said asparagus grows wild in the ditches there....almost makes me want to move from sunny Florida to cold South Dakota! This recipe originally came from a cookbook called "Savory Secrets: A Collection of St. Louis Recipes".
- 1 lb fresh asparagus
- 6 green onions, cut diagonally into 1/4-inch pieces
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 1 1⁄4 teaspoons lemon rind, grated
- 1 tablespoon lemon juice
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper, ground
- 1⁄8 teaspoon red pepper, ground
- 1 tablespoon sesame seeds, toasted
- 1 teaspoon sesame oil
- lemon slice
- parsley sprig, fresh
- Snap off the tough ends of the asparagus. Remove scales from stalks with a vegetable peeler, if desired.
- Cut asparagus diagonally into 1-inch pieces.
- Cook asparagus in boiling salted water to cover for 6 to 8 minutes or until crisp tender, drain. Run under cold water to stop the cooking process.
- Cook the green onions in butter in a skillet over medium heat 1 minute, stirring constantly.
- Add asparagus, lemon rind, and juice; cook, stirring constantly, 2 minutes or until heated through.
- Stir in salt and peppers. Sprinkle with sesame seeds and oil.
- Garnish, if desired, with sliced lemon and parsley sprigs.
Great flavor combo, the lemon juice and sesame oil really hit the spot. Thanks for sharing another yummy recipe.
This is pretty good, but we thought this was too lemony, I would cut the lemon components in about fourth and will make it again this way.
Yum! This was really simple to make and loved the lemony flavor. Served alongside some Asian food and it made a great side. Thanks breezer for yet another winner. Made for Zaar Stars Tag.