Best 20 Hot Or Cold Sesame Asparagus Recipes

SESAME ASPARAGUS

Steps:

• Trim tough ends from asparagus spears. Set spears aside.
• Heat a 10-inch cast-iron skillet for about 2 minutes over medium-high heat. Add 1 tablespoon peanut oil and half of the asparagus in a single layer.
• Cook for 3 to 4 minutes without turning. Shake pan occasionally. Turn, and cook 3 minutes more. Asparagus should be bright green with brown spots.
• Add 1 tablespoon shallots and half the sesame seeds, and cook, shaking the pan to toss asparagus, for 1 to 2 minutes or until shallots are transparent. Do not let them burn.
• Add half the soy sauce, sesame oil, and pepper, and cook 30 seconds. Transfer to a plate, and keep warm. Repeat with remaining asparagus. Keep warm until ready to serve.

SIMPLY SESAME ASPARAGUS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Toss asparagus and sesame oil together in a bowl until asparagus is completely coated. Season with coarse salt.
• Cook asparagus on the preheated grill, turning every 2 minutes, until browned and tender yet still crisp to the bite, about 8 minutes.

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.

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 450 degrees. In a roasting pan, toss with oil; season with salt. Roast 10 minutes, turning the asparagus halfway through.
• Add sesame seeds, and roast until the asparagus is lightly browned and tender, about 5 minutes more.

EASY SESAME ASPARAGUS

Steps:

• Preheat oven to 450 degrees. Trim ends from asparagus; cut stalks into 2-inch lengths. Place asparagus in a roasting pan; drizzle with olive oil, and season with salt. Toss to combine.
• Spread asparagus evenly. Roast 10 minutes, turning asparagus halfway through. Add sesame seeds, and continue roasting until asparagus is lightly browned in spots and tender, about 5 minutes more.

HOW TO COOK ASPARAGUS (ROASTED, GRILLED, OR BLANCHED!)

Steps:

• Place in a large bowl or clean sink filled with cold water. Drop in the asparagus and swish it around to remove any errant dirt. Discard the woody ends of the asparagus by grasping the end of the spear with one hand and just above the middle with the other hand, then bend until it snaps in half. Discard the woody end.
• Preheat oven to 400 degrees Fahrenheit. Dry asparagus by rolling around on a kitchen towel. Place asparagus in large a bowl and drizzle with olive oil - about 1 tablespoon per pound of asparagus. Add a couple of pinches of salt and toss until coated. Spread the asparagus on a large rimmed sheet pan - a single layer is best! Bake, rolling the asparagus once or twice, until golden brown and tender, 15-20 minutes (check after 10 minutes if your asparagus is very thin). Add additional salt to taste. Serve.
• Preheat grill on medium-high, about 450 degrees. Place asparagus in a bowl and drizzle with olive oil - about 1 tablespoon per 1 pound of asparagus. Add a pinch of salt and toss until coated. Lay spears on the grill. Close grill for a couple of minutes then open and turn asparagus with tongs. Cook for 2-3 more minutes, turning once or twice more, until the asparagus is tender and charred in spots. Remove from grill and serve, adding more salt if desired.
• Fill a large pot about halfway with water. Fill a large bowl with cold water and a few ice cubes, then set aside. Place the pot over high heat and bring to a boil. Add the asparagus. Cook for 2-3 minutes, until just tender. Using tongs, transfer asparagus to the bowl of ice water. Dunk a few times then remove from water and finish however you like - marinate in , saute in butter or olive oil, add a pinch of salt ... your choice!

SESAME ASPARAGUS

Steps:

• In a large skillet, saute asparagus and garlic in butter for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until asparagus is crisp-tender. Transfer to a serving dish with a slotted spoon; sprinkle with sesame seeds.

SESAME GRILLED ASPARAGUS

Steps:

• In a shallow pan, soak skewers in cold water for 1 hour, then drain and set aside.
• Preheat grill to high. Snap off the woody bases of the asparagus and discard. Skewer 4 or 5 asparagus spears together, using the toothpicks or 2 bamboo skewers, forming a raft shape.
• In a small bowl, combine the sesame oil, soy sauce, and garlic and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of pepper.
• When ready to cook, place the asparagus rafts on the hot grate and grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle with the sesame seeds as they grill. You can serve the asparagus as rafts or unskewered.

CHILLED ASPARAGUS WITH SESAME VINAIGRETTE

Steps:

• Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes. Drain. Rinse with cold water and drain well. Pat dry with paper towels. Arrange on platter. Mix sesame oil, rice vinegar, soy sauce and sugar in small bowl. Season dressing to taste with salt and pepper. (Asparagus and dressing can be prepared 1 day ahead. Cover separately and refrigerate.) Spoon dressing over asparagus. Sprinkle with sesame seeds and serve.

CRUNCHY SESAME LEMON ASPARAGUS

Steps:

• Heat butter in a skillet over medium-low heat; cook and stir sesame seeds until lightly toasted, 3 to 5 minutes. Add lemon juice, parsley, salt, and pepper; stir until evenly combined.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 4 minutes.
• Transfer asparagus to a serving plate and drizzle sesame-butter over the top.

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.

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.

GRILLED SOY-SESAME ASPARAGUS

Steps:

• Preheat grill for high heat.
• In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
• Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

ROASTED ASPARAGUS WITH HARD-COOKED EGGS AND SESAME SALT

Steps:

• Place eggs in a heavy pot. Cover with 4 cups cold water. Bring to a boil over high heat; cover, immediately reduce to a bare simmer, and cook eggs 9 minutes. Crack the shells and put in a bowl of ice water for 10 minutes, then drain.
• Heat oven to 400 degrees. Spread asparagus on a large baking sheet. Dot with 2 tablespoons butter; sprinkle with salt and pepper. Roast, turning occasionally, until crisp-tender, about 10 minutes, and transfer to a platter.
• Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute. Pour into a bowl and toss with coarse sea salt.
• Peel the eggs and finely chop. Melt remaining 2 tablespoons butter in the skillet and cook until it starts to smell nutty, about 2 minutes. Turn off the heat and stir in the chopped eggs.
• To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.

SESAME ASPARAGUS

Steps:

• Steam asparagus until tender, about 7 minutes. Drain and set aside.
• To serve, heat oil until it is warm, and add sesame seeds and asparagus, stirring to coat, and warm asparagus slightly. Stir in soy sauce, and serve.

SESAME ASPARAGUS..DIFFERENT AND DELISH!

Steps:

• Prepare asparagus by snapping off tough ends and peeling if stalks are very thick.
• Place asparagus in large sauté pan of boiling salted water and let blanch for 3-5 minutes, until tender, but not soft.
• Drain asparagus and put back in sauté pan and toss with sesame oil and soy sauce, over medium heat for 3 minutes, or until warm.
• salt and pepper to taste.
• Sprinkle asparagus with toasted sesame seeds prior to serving.

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.

LEMON-SESAME ASPARAGUS

Steps:

• Place the asparagus in a large pot filled with water 1 inch deep. Bring to a boil, and cook until tender, but still bright green. This will take about 5 minutes, or longer if your asparagus spears are thick. Drain and place on a serving dish.
• Meanwhile, melt the margarine or butter in a skillet over medium heat. Stir in the sesame seeds, and cook, stirring frequently, until they are golden brown and toasted, about 2 minutes. Stir in the lemon juice and parsley; season to taste with salt and pepper.
• To serve, pour sauce over the cooked asparagus.

CHILLED ASPARAGUS WITH SESAME VINAIGRETTE

Steps:

• Cook asparagus in a large skillet of boiling, salted water until just crisp-tender, about 4 minutes.
• Drain; rinse with cold water and drain well.
• Pat dry with paper towels.
• Arrange on a platter.
• Mix sesame oil, rice vinegar, soy sauce, and sugar in a small bowl and season to taste with salt and pepper.
• (Asparagus and sauce can be prepared 1 day ahead. Cover separately and refrigerate.) To serve, spoon dressing over asparagus, sprinkle with toasted sesame seed and serve.