Sesame Roasted Asparagus Recipe Foodcom

ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.

BAKED SOLE AND ROASTED ASPARAGUS WITH SESAME

Steps:

• Preheat oven to 400.
• Bring the stock and a drizzle of vegetable oil to a boil. Add the rice and stir. Return to a boil, then lower the heat, cover, and simmer for about 18 minutes, until tender.
• In a shallow baking dish, combine the ginger, tamari, garlic, lemon juice, scallions, 1 teaspoon of the toasted sesame oil, and a drizzle of vegetable oil. Add the sole fillets to the shallow dish and coat in the mixture. Let the fish sit while you prepare the asparagus.
• Place the asparagus on a rimmed cookie sheet and drizzle with the tablespoon of vegetable oil, the remaining teaspoon of sesame oil, the sesame seeds, salt, and pepper. toss the asparagus around to make sure it is thoroughly coated. Transfer the fish and the asparagus to the oven and roast for 12 to 14 minutes, or until the fish is cooked thorugh and the asparagus is tender.
• When the rice is tender, fluff it with a fork and remove from heat.
• Serve the baked sole alongside the roasted asparagus with the white rice.

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.

ROASTED SESAME ASPARAGUS

Steps:

• Preheat oven to 425 degrees.
• Rinse asparagus and pat dry.
• Place on jelly roll pan or a pan with sides.
• Drizzle sesame oil onto asparagus, tossing to coat, then sprinkle with kosher salt.
• Roast for 10 - 15 minutes, depending on the thickness of the asparagus. I like the ends to be a little crispy.

ROASTED CARROTS & ASPARAGUS WITH SESAME & GINGER

Steps:

• Preheat oven to 475 degrees. Cut asparagus tops and place with carrots in a large bowl and cover with olive oil, toss to coat. Next sprinkle vegetables with ginger, sesame seeds and salt.
• Place veggies in a single layer in a shallow baking dish and place in oven. Roast for 45 minutes or until veggies or brown and tender.

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.

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.

ROASTED SESAME ASPARAGUS

Steps:

• Heat oven to 450°F. Break off tough ends of asparagus as far down as stalks snap easily. In ungreased 15x10x1-inch pan, place asparagus spears in single layer.
• In small bowl, mix remaining ingredients except sesame seed; pour over asparagus, turning asparagus to coat evenly.
• Roast 8 to 10 minutes or until asparagus is crisp-tender (asparagus will appear slightly charred). Sprinkle with sesame seed.

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.

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.

SAUTEED ASPARAGUS WITH SESAME SEEDS

Steps:

• Trim any tough ends from the asparagus stalks. Cut into 1 inch pieces on the diagonal.
• Heat butter in a skillet and cook the asparagus about 1 minutes, tossing and shaking to cook evenly. Sprinkle with sugar and cook, while tossing, about 30 seconds more. Sprinkle with soy sauce and continue cooking another 30 seconds being careful not to overcook.
• Meanwhile heat the sesame seeds in a dry skillet also shaking and stirring. Remove from heat when they begin to turn golden.
• Sprinkle sesame seeds over asparagus and serve.