Tasty Tuesday: Fresh Asparagus

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asparagusclosse

Today, I’d like to turn our attention to fresh asparagus…one of my very favorite fresh veggies. It’s that time of year, because asparagus is an early-harvest vegetable. Asparagus is reputed to be an extremely healthy food–although the jury is still out on whether it has the nearly magical properties that urban legends claim.

Our family loves fresh asparagus, so when I learned this first method for cooking asparagus, we were all over it. One of the handiest things about this recipe is that nobody seems to notice if the asparagus is hot or cold. That means I can make it well in advance of the rest of the meal and serve it at room temperature.

Sesame Soy Asparagus

  • 1 pound of asparagus with the toughest ends trimmed off–about 1/2 inch
  • 2 T. sesame oil
  • 1/4-1/3 c. soy sauce or teriyaki sauce

sesameoil

Heat a large skillet with the sesame oil spread around in it. Use a hot burner for this and get the oil ALMOST to burn point. When you see the first sign of the oil starting to smoke, dump the asparagus into the pan and cover. Shake to coat the asparagus. Cook on high for 2 to 3 minutes, either shaking or stopping to stir it. Take the cover off and dump in the soy or teriyaki sauce. Cover it back up immediately and toss the asparagus in the sauce. Remove from heat. Take the cover off after about 4 minutes. Serve warm or at room temperature. The asparagus should still be quite crunchy but somehow still completely cooked.

We had asparagus tonight and every last speck is gone. I like using a bit of teriyaki sauce best because that hint of sweetness contrasts so nicely with the salty soy sauce. Using plain soy sauce also works nicely too. For a dressy little garnish, you can sprinkle sesame seeds over the top before serving.

asparagushelping

The second method of asparagus preparation is my sister’s hands-down favorite. It’s even simpler:

All you do is  toss the cleaned/trimmed asparagus with a few teaspoons of good olive oil, then sprinkle it with sea salt. Spread the asparagus on a cookie sheet and broil it for a few minutes in the oven. It’s ridiculously simple, and this method could carry over to any vegetable you want to use. I plan to try this with things like: bell peppers, carrots, zucchini, and maybe mushrooms. Delicious!

asparagus-plated

Barb Kelley

This post was included in Tasty Tuesday at Balancing Beauty and Bedlam. Head over there to see lots more recipes.  Be sure to check out My Sister’s Kitchen as well!

PS: last week I promised pictures of fruit pizza. I’ve inserted a few into the Fruit Pizza post.

fruitpizza2.

About Barb


Mom of 4 boys ranging in age from 18-24, Barb cooks and writes her way through life as she explores what comes next in the life of a mom. Visit her at My Sister's Kitchen at http://mysisterskitchenonline.com. You can also find Barb on Facebook at http://facebook.com/sisterskitchen/ or follow her on Twitter https://twitter.com/sisters_kitchen


Comments

  1. I love fresh asparagus! The kids do too! I usually make it with your sister’s method, and sometimes add a little balsamic vinegar to it.

  2. This is a new twist to an old favorite. Will have to try it out. Looks delicious!