Sesame Glazed Asparagus Recipes

GINGER SESAME ASPARAGUS

Steps:

• Bring a pot of water to boil, add salt and asparagus and cook for 1 minute.
• Remove and rinse asparagus in cold water, drain well on paper towels.
• In a small bowl whisk together hoisin, rice wine and sesame oil.
• Heat peanut oil in a large skillet.
• Add sesame seeds to center of the pan and cook until the seeds are browned, about 5 minutes.
• Add ginger and garlic and cook 1 minute.
• Add hoisin mixture, asparagus and salt.
• Stir often until asparagus is coated and heated through, 1 minute.

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.

SESAME ASPARAGUS

Steps:

• Snap off tough ends of Asparagus. Remove scales if desired.
• Cover & cook Asparagus in a small amount of boiling water for 2 minutes or until crisp-tender.
• Drain & rinse with cold water (I throw some ice cubes on top of them to stop the cooking).
• Combine Vinegar, Sesame Oil, & Sesame Seeds in large Zip-Lock bag.
• Add Asparagus.
• Chill 2 hours, turining occasionally.
• I double the recipe with 1 lb of Asparagus. Sometimes I cut back on the Red Wine Vinegar if I cooked the Asparagus too long.

SESAME ASPARAGUS

Steps:

• Prepare asparagus by snapping off tough ends and peeling if stalks are very thick.
• Place asparagus in baking dish or pan sprayed with oil or lined with foil.
• Sprinkle with sesame oil and salt to taste.
• Place under preheated broiler for 10 minutes or until tender.
• Sprinkle with sesame seeds 2-3 minutes before done to prevent them from burning.

SESAME ASPARAGUS

Steps:

• Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse asparagus under cold water. Drain well. (Can be made 1 day ahead. Wrap in paper towels and chill.)
• Heat vegetable oil in large nonstick skillet over medium-high heat. Add bell pepper and stir 1 minute. Add asparagus and sauté until heated through, about 2 minutes. Add soy sauce and sesame oil; toss until asparagus and bell pepper are coated, about 1 minute. Transfer to platter. Sprinkle with sesame seeds.

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.

GINGER SESAME ASPARAGUS

Steps:

• Snap tough ends from asparagus and discard.
• Boil water over high heat in a large frying pan.
• Add Asparagus to boiling water (or alternatively, you can steam the asparagus, which I prefer to do as it stays crunchy).
• Boil for 3 minutes, drain immediately and set aside.
• While asparagus cooks or steams, stir teriyaki with ginger and chili-garlic sauce in a small bowl.
• Return pan with asparagus to burner and reduce heat to medium.
• Add teriyaki mixture.
• Stir often until asparagus is tender-crisp and evenly coated with sauce, 1 to 3 minutes.
• Sprinkle with sesame seeds.

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.

TENDER CRISP BALSAMIC SESAME ASPARAGUS

Steps:

• Heat the olive and sesame oils together in a large skillet over medium heat.
• Meanwhile, cut tough ends off the asparagus and wash. Let dry for a few seconds on a paper towel.
• Place asparagus spears in hot oil all spread out so they are not on top of each other. Roll spears around to coat with oil, then add balsamic vinegar and roll again.
• Sprinkle salt and pepper over spears and cook over medium heat about 5 minutes, rolling spears around in pan once or twice for even cooking.
• Add water and turn down heat to medium low. Cover and let steam until tender crisp. Do not overcook. Spears should be a bright green color. Sprinkle with toasted sesame seeds if you desire. Serve immediately.

BALSAMIC GLAZED ASPARAGUS

Steps:

• Toss asparagus with oil, salt and pepper; place in a single layer on a baking sheet. Bake in a 400F oven for 8-10 minutes or until tender crisp.
• Meanwhile, in a small saucepan, bring vinegar to a boil; reduce heat and simmer until reduced by half and syrup-like, about 5 minutes.
• Place roasted asparagus in serving dish; drizzle with the vinegar reduction. Sprinkle with parmesan cheese.
• Serve immediately.