Asparagus Or Green Beans With Sesame Oil Vinaigrette Recipes

CHILLED ASPARAGUS WITH SESAME VINAIGRETTE

Steps:

• Cook asparagus in a large skillet of boiling, salted water until just crisp-tender, about 4 minutes.
• Drain; rinse with cold water and drain well.
• Pat dry with paper towels.
• Arrange on a platter.
• Mix sesame oil, rice vinegar, soy sauce, and sugar in a small bowl and season to taste with salt and pepper.
• (Asparagus and sauce can be prepared 1 day ahead. Cover separately and refrigerate.) To serve, spoon dressing over asparagus, sprinkle with toasted sesame seed and serve.

SPICY ASPARAGUS OR GREEN BEANS

Steps:

• Cut up veggies (asparagus: cut off bottom and cut each "tree" into about three pieces. green beans: cut off both ends and slice into one or two pieces each.).
• Melt butter or margarine in frying pan over medium heat.
• Add cut up veggies and all seasonings.
• Toss to coat.
• Cover pan and fry for about 8 minutes for asparagus and 10-15 minutes for green beans.
• Stir once or twice (if at all) until cooked the way you like them (we like our veggies soft -- you might like them crunchy).

GARLIC ASPARAGUS AND GREEN BEANS

Steps:

• Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.

SESAME ASPARAGUS VINAIGRETTE

Steps:

• Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.

ROASTED ASPARAGUS WITH A SESAME VINAIGRETTE

Steps:

• Trim the tough ends off the asparagus. Lay the spears on a baking tray lined with aluminum foil or Silpat, and drizzle the sesame and olive oils over. Salt lightly. Roll the spears over to coat all sides. Put the pan in a preheated 475° oven, and roast the asparagus for 12 minutes. Meanwhile, prepare the vinaigrette, and when the asparagus is done, pour some of it over the spears.
• If you have leftover asparagus, try making what, according to the food writer David Nussbaum, the natives in Massachusetts-in the Connecticut River Valley, where asparagus is grown-call a BLA: a bacon, lettuce, and asparagus sandwich with mayonnaise. It's delicious.

GREEN BEANS WITH SESAME VINAIGRETTE

Steps:

• Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain and pat dry.
• Whisk together oils, vinegar, mustard, salt, and pepper in a large bowl until combined well, then add beans and sesame seeds and toss to coat.

GREEN BEAN AND ASPARAGUS TEMPURA

Steps:

• In a large heavy-bottomed saucepan, pour in enough vegetable oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer, inserted in the oil, reaches 375 degrees F. (If you dont have a thermometer a cube of bread will brown in about 2 minutes.)
• While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and sesame oil. Stir until just combined and still lumpy.
• Dip the vegetables in the batter and fry, 3 or 4 at a time, until the batter is golden and crispy, about 60 to 70 seconds. Drain on paper towels.
• Arrange the vegetables on a platter and serve the soy sauce alongside as a dipping sauce.

CHILLED ASPARAGUS WITH SESAME VINAIGRETTE

Steps:

• Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes. Drain. Rinse with cold water and drain well. Pat dry with paper towels. Arrange on platter. Mix sesame oil, rice vinegar, soy sauce and sugar in small bowl. Season dressing to taste with salt and pepper. (Asparagus and dressing can be prepared 1 day ahead. Cover separately and refrigerate.) Spoon dressing over asparagus. Sprinkle with sesame seeds and serve.

SEASONED GREEN BEANS AND ASPARAGUS

Steps:

• 1. In a big frying pan heat olive oil, add your asparagus and beans, season well with salt and pepper, saute for about 3 min stirring often, add basil and lemon juice stir well to coat and saute for another 3 min. They should be hot but still crispy. Enjoy

ASPARAGUS VINAIGRETTE

Steps:

• Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
• In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

SESAME GREEN BEANS

Steps:

• Steam green beans covered in 1/2-inch boiling water for 2 minutes. Transfer beans to a colander and run under cold water. Drain well.
• Heat a wok shaped skillet or large nonstick frying pan over high heat. Go once-around-the-pan with wok or vegetable oil, add several drops sesame oil, and crushed pepper flakes. The pan will smoke. Add beans and stir-fry for 2 minutes. Add sesame seeds and coarse salt and toss to coat beans evenly.

GREEN BEANS WITH VINAIGRETTE

Steps:

• Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
• Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
• In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.