ASPARAGUS WITH SESAME SEEDS
Crisp asparagus is topped with soy sauce and sesame seeds in this delightful dish our Test Kitchen shares.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 43 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS & COURGETTE SALAD WITH FETA & SESAME SEEDS
Griddling vegetables gives them a deeper flavour, which matches the toasted seeds and salty cheese perfectly
Provided by Xanthe Clay
Categories Lunch, Main course
Time 30m
Yield Serves 1 or 3-4 as side dish
Number Of Ingredients 8
Steps:
- Heat a small frying pan and add the sesame seeds. Cook, shaking the pan and making sure the seeds don't burn. When they are fragrant and have turned a light teak colour, tip them onto a saucer.
- Steam the asparagus for 3-4 mins until almost done. Drop into a bowl of iced water to cool, then drain and wrap in a tea towel to dry really well. Cook the peas for 3 mins in the boiling water used to steam the asparagus, then drain and cool under a cold tap. Slice the courgettes on the diagonal, about 0.5cm thick.
- Heat a griddle pan until very hot. Brush the asparagus and courgette slices with the oil, and cook in batches until nicely striped with dark brown. Cut the asparagus into 5cm lengths.
- Mix the asparagus, courgettes, peas, rocket, feta and lemon zest. Grind over some black pepper and sprinkle with the sesame seeds before serving.
Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
ASPARAGUS SALAD, JAPANESE-STYLE
Here, ribbons of raw asparagus are simply dressed with a nutty vinaigrette of toasted sesame seeds, sesame oil and rice vinegar.
Provided by Mark Bittman
Categories salads and dressings, appetizer, side dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 477 milligrams, Sugar 4 grams
PEELED ASPARAGUS SALAD WITH RADISH AND TOASTED PUMPKIN SEEDS
With farm-fresh asparagus, no cooking is needed. If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they're skinny, just chop everything up fine. Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad. Add Parmesan or cut-up hard-boiled eggs if you like. Finish with olive oil and lemon juice.
Provided by Jeff Schwarz And Greg Kessler
Categories dinner, lunch, quick
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 17 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams
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