Prepare and cook in minutes. Quick! Easy! Delicious!
Quick Asparagus Stir-Fry with Toasted Sesame Oil and Seeds
- 1 1/2 pounds fresh asparagus (untrimmed)
- 1 1/2 tablespoons sesame seeds
- 1 1/2 tablespoons toasted sesame oil
- 2 teaspoons reduced-sodium soy sauce
- Coarse ground gourmet-blend (pink, black, and green peppercorns for garnish, optional)
- Break off and discard the tough ends from the asparagus spears; only the tenderest 5 to 6 inches of the spear tops should be used. Cut the trimmed asparagus spears on a diagonal into 1 1/2-inch pieces.
- In a 12-inch or similar nonstick skillet over medium-high heat, toast the sesame seeds, stirring constantly, until they just begin to turn light brown. Watch carefully and immediately turn them out onto paper toweling. In the same skillet, heat the oil to hot but not smoking. Add the asparagus pieces, and adjust the heat so they cook rapidly but don’t burn. Cook, stirring 2 minutes or until the pieces are crisp-tender when tested with a fork. Add the soy sauce; cook, stirring, about 1 minute longer. Sprinkle some sesame seeds over top. Add a sprinkling of coarsely ground multi-blend peppercorns, if desired. Serve the remaining seeds separately at the table so diners can add more to taste. Makes 4 servings.
Tip: Don’t confuse oriental toasted sesame oil with the mild-tasting sesame oil that is available in health food stores. Asian-style sesame oil has a distinct toasty flavor and rich brown color. It’s usually stocked in grocery stores in the same section as soy sauce. I suggest reduced sodium soy in this recipe as it keeps the dish from being too salty.
