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.
Combine garlic, broth, soy sauce, corn starch, and sesame oil in a small bowl. Mix well. Set aside.
Saute asparagus and green onion in olive oil for approximately 6-8 minutes, until crisp tender.
Stir sauce and add to asparagus and cook approximately 1 minute until sauce thickens.
Place in serving bowl and sprinkle with toasted sesame seeds. Recipe does not keep well, so make only enough for one meal.
oy sauce. Gradually whisk in sesame oil and 1 tbsp of
inutes or more.
Wash asparagus and snap the ends off
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.
boil. Lightly cook the asparagus into the boiling water for
Combine first 4 ingredients in a small bowl and set aside.
Snap off tough ends of asparagus.
Place asparagus and 1/4 cup water in an 11 x 7 inch baking dish.
Microwave at high 3 minutes or until tender, drain, pour the vinegar mixture over asparagus, toss well.
Serve at room temperature or chilled.
Sprinkle with sesame seed, if desired.
Heat the olive and sesame oils together in a large
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.
Prepare asparagus by snapping off tough ends and peeling if stalks are very thick.
Place asparagus in large saute pan of boiling salted water and let blanch for 3-5 minutes, until tender, but not soft.
Drain asparagus and put back in saute 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.
Cook asparagus in a pot of boiling
Wash and trim asparagus.
Bring water and chicken broth to a boil.
Add asparagus and cook covered 10 to 15 minutes until crisp tender.
In small pan, heat and stir margarine, garlic powder and sesame seeds over low heat for 5 minutes or until seeds are golden brown.
Add lemon juice and salt.
Drain asparagus and pour lemon mixture over hot asparagus and serve immediately.
Trim bottom 1/4 of asparagus off, or the whitish colored part,and discard.
Wash before cooking.
Saute the asparagus in butter, with salt, pepper and black sesame, over medium heat.
Continue until the asparagus\"gives\" a little.
This all depends on the thickness of the asparagus.
Some water can be added if the asparagus starts to brown.
Squeeze juice from 1/2 lemon over asparagus, and serve.
Combine soy sauce and sugar in small bowl and stir until sugar dissolves.
Heat oil in heavy large skillet.
When oil is hot, add garlic and stir 15 seconds.
Add asparagus and stir-fry until crisp-tender, about 4 minutes (mine took longer).
Add soy mixture and toss about 1 minute longer, until asparagus is coated.
Season with salt and pepper.
Transfer to serving bowl and sprinkle with sesame seeds.
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.
In nonstick 12-inch skillet, toast sesame seeds over medium-high heat until fragrant and golden, about 4 minutes. Transfer to small bowl.
To same skillet, add olive oil and heat until hot. Add asparagus, garlic, and soy sauce, and cook, stirring, until asparagus is tender-crisp, 6 to 8 minutes. Toss with sesame oil and sprinkle with sesame seeds before serving.
Snap tough ends from asparagus and discard.
Boil water
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.
Cut rough, hard ends off of asparagus.
Spread asparagus in pan.
Drizzle with olive oil and sprinkle with sesame seed.
Bake in a 500\u00b0 oven for 10 minutes.
Fill a large saucepan with 1/2 inch of water and bring to a boil. Cook asparagus until tender-crisp, about 5 minutes. Drain, then rinse with cold water. Return pan to the stove over medium heat, pour in oil, and swirl around pan. Shake excess water off of the asparagus, and toss in oil with sesame seeds, and salt to reheat.