Asparagus With Toasted Seeds Recipes

ROASTED SESAME ASPARAGUS

Steps:

• Preheat oven to 450 degrees. In a roasting pan, toss with oil; season with salt. Roast 10 minutes, turning the asparagus halfway through.
• Add sesame seeds, and roast until the asparagus is lightly browned and tender, about 5 minutes more.

PEELED ASPARAGUS SALAD WITH RADISH AND TOASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, toss pumpkin seeds with 1 tablespoon olive oil.
• Scatter seeds on a sheet pan and place in oven for 6 to 7 minutes or until light brown. Set aside to cool.
• Peel asparagus from just below the top of the stalk, creating long strips. Place the asparagus into a large bowl. Set aside the tops of the asparagus for garnish.
• Remove the stems and roots from the radishes. Slice into thin circles with a knife or mandoline. Place in the large bowl with the asparagus.
• To the asparagus and radish mixture, add the dill, parsley, chives, pea tendrils, lemon juice, ¼ cup olive oil, and toasted pumpkin seeds, adding salt and pepper to taste. Toss.
• Garnish with the reserved asparagus tops and chive flowers, and serve.

ASPARAGUS WITH SESAME SEEDS

Steps:

• Place the asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Transfer to a serving dish. Combine the water, soy sauce, oil, salt and pepper; drizzle over asparagus. Sprinkle with sesame seeds.

ASPARAGUS SALAD, JAPANESE-STYLE

Steps:

• Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
• Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds. Combine ribbons, sliced rounds and tips in a bowl.
• Toast the sesame seeds in a small dry skillet over medium-heat, shaking occasionally until they color and begin to pop, but remove from heat before they burn. Combine the seeds with sesame oil, rice vinegar, salt and pepper in a small bowl. Taste and adjust as necessary. Spoon over the asparagus and toss gently.

ASPARAGUS SPEARS WITH SESAME

Steps:

• Bring a large pot of water to a rolling boil. In a medium bowl, whisk together the sesame oil, white wine vinegar, soy sauce, and sugar. Set aside.
• Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
• Add salt until the boiling water tastes like seawater. Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.
• Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.

AWESOMELY EASY SESAME ASPARAGUS

Steps:

• Fill a large saucepan with 1/2 inch of water and bring to a boil. Cook asparagus until tender-crisp, about 5 minutes. Drain, then rinse with cold water. Return pan to the stove over medium heat, pour in oil, and swirl around pan. Shake excess water off of the asparagus, and toss in oil with sesame seeds, and salt to reheat.

ASPARAGUS WITH MUSTARD SEED DRESSING

Steps:

• Mix lemon juice, vinegar, and country dijon mustard in a small bowl.
• Boil the asparagus until just done in a large wide saucepan.
• Drain asparagus and remove to serving plate.
• Toast mustard seeds over medium-high heat for 3 minutes, being careful not to burn them.
• Pour the dijon mustard mixture into the pan and mix well.
• Put the asparagus back into the pan and toss to coat.
• Remove the asparagus to the serving plate and top with the extra sauce.

SESAME GARLIC ROASTED ASPARAGUS

Steps:

• Preheat oven to 425 degrees F. Cut the dry woody ends of the asparagus and discard.
• Place asparagus in large bowl and add sesame oil and minced garlic; toss to combine. Arrange spears on large baking sheet and generously sprinkle with sesame seeds. Season with a good amount of salt and black pepper.
• Place in oven for 15-20 minutes or until spears reach desired consistency. They should still be a bit crisp. Remove from oven and transfer to serving plate to serve immediately.

ASPARAGUS WITH TOASTED SESAME AIOLI

Steps:

• Steam the asparagus in a covered steamer over boiling water until crisp-tender, about 4 minutes.
• Or, put the asparagus in a microwave-proof dish; add about 2 tablespoons water.
• Cover tightly and microwave on high for about 3 minutes, or until crisp-tender.
• Drain well.
• Rinse with cold water and drain again.
• Meanwhile, make the aioli:.
• Stir together all the aioli ingredients in a small bowl until smooth.
• To serve, arrange the asparagus spears in a tall, clear glass container. Spoon the sauce into a radicchio leaf or small dish, garnish with sesame seeds, and place nearby for dipping.

BAKED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly spray with cooking spray.
• Add asparagus to the baking sheet and add olive oil, lemon juice and all seasonings. Toss to evenly coat then arrange asparagus in a single layer. Evenly top with Parmesan cheese.
• Bake at 425 degrees F for 7-10 minutes or until tender but still crisp.
• While the asparagus is baking, make Panko topping. Melt one tablespoon butter in a skillet over medium heat. Add panko and stir to coat then continue to cook and stir until panko is golden.
• Sprinkle toasted panko all over baked asparagus. Serve immediately.

STIR-FRIED SESAME ASPARAGUS

Steps:

• Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.

ROASTED ASPARAGUS WITH ANISE SEEDS

Steps:

• Preheat oven to 450°F.
• In an electric coffee/spice grinder or with a mortar and pestle grind anise seeds fine.
• Cut asparagus diagonally into 2-inch pieces and in a shallow baking pan large enough to hold asparagus in one layer toss with anise, oil, and salt and pepper to taste. Roast asparagus in middle of oven, shaking pan occasionally, until crisp-tender and golden, 5 to 8 minutes.

ASPARAGUS WITH TOASTED SEEDS

Steps:

• Place asparagus in microwave-proof dish and add 2 tablespoons water. Cook on high until tender, about 4 minutes.
• Heat sesame oil and olive oil in a skillet over medium heat. Add asparagus and cook for 1 minute, tossing to coat with the oil. Add pumpkin and sesame seeds and cook for 1 more minute.