Ingredients
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1 tablespoon toasted sesame oil
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1 bunch fresh asparagus
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garnish salt
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garnish white sesame seeds
Directions
This asparagus defies expectations. Even those who typically avoid the vegetable find themselves cleaning their plate. This simple recipe produces the ideal asparagus texture and pairs it with toasted sesame oil to bring out a new depth of flavor.
I love making this on an electric griddle so each spear has plenty of room to roll around, but you can use any large pot or pan. For small pans, you may prefer to work in batches, or double the time so each spear gets its chance to evenly brown.
This side pairs well with any protein and is especially good with asian flavors.
Steps
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1
Done
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Prepare your asparagus by removing the hard, fibrous pieces at the end. Keep them in a bunch and gently hold the end of the spear with one hand while bending slowly. The spear will naturally snap at the best spot to remove the least amount. Alternatively, you can cut with kitchen scissors or a knife, but I find bending is the best way to remove all of the parts you do not want to eat. |
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2
Done
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Heat a pan over medium high, or an electric griddle to 250 degrees. Add toasted sesame oil and place spears into the pan so each one is fully touching the bottom of the pan. Sprinkle with a little salt to taste and use tongs to flip the spears on all sides. As they cook, the asparagus will turn from a light green to a rich deep green. They are done when they begin to brown and are easily pierced by a fork. Try not to overcook them, the spear should be flexible enough to bend on its own but not floppy. Note that thinner and thicker spears may cook at different rates, so if you have a large range of sizes, you may want to remove the smaller ones while the larger ones cook longer. |
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3
Done
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Sprinkle on sesame seeds and serve with your favorite mains! I served this batch with stir-fried udon noodles and edamame. My little one couldn't resist! |
