How Do You Know Spring is Here? Asparagus!

Sesame Asparagus

April 9, 2014   9 Comments

Every year, I go to my Stop & Shop see the sale on asparagus and know it is time for the snow to start melting.

Then, I toss a couple pounds in my cart and have an asparagus FEAST. Ask my family, they get sick of my asparagus addiction after a month of funny smelling pee.

Not only do I buy large quantities of asparagus, but I try out new recipes here on the site to get my dear readers to try it. This year’s recipe is simple, tasty, and fast. You can’t go wrong stir-frying your asparagus to tenderness.

You can find both sesame oil and sesame seeds in the “Asian” section of your supermarket. I found “Toasted Sesame Seeds” in the spice section.

If you have untoasted sesame seeds, it is simple to toast them. Heat a dry skillet over medium heat, add the sesame seeds, and stir until they turn golden brown. Remove from the heat immediately because they burn easily.

Here are some other terrific asparagus recipes:

Do you get excited about asparagus?

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Sesame Asparagus Recipe

Serves 2 (6 ounces per serving- ¾ cup)

1 bunch asparagus (about ¾ pound)
2 teaspoons sesame oil
2 teaspoons roasted sesame seeds
salt to taste

Snap off the end of the asparagus spears. Cut into bite-sized pieces. Heat sesame oil in a skillet over medium-high heat. Add asparagus and stir-fry until just tender (about 3 minutes). Add sesame seeds and salt. Serve immediately.

91 calories, 6.2 g fat, 0.9 g saturated fat, 7.3 g carbohydrates, 3.2 g sugar, 4.3 g protein, 4.0 g fiber, 4 mg sodium, 2 Points+

Points values are calculated by Snack Girl and are provided for information only.
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9 Comments:

I love the taste, but I have steamed , grilled , and just simmered it . No matter what it always seems to be so hard , I can only enjoy the tips ! I have tried thick and thin stalks ...help !!

on April 9, 2014

I share your affinity for asparagus, Snack Girl, but as a Weight Watcher, I enjoy this delightful veggie best with 0 points, skipping the oil & seeds in favor of non-stick spray and some seasonings.

on April 9, 2014

I take a pound of asparagus and break off the woody ends. Just hold it in front of you and snap at the natural break. Then lay in a 9x13 glass dish (flat) add Cream of Mushroom and Chicken soup, sprinkle red pepper flakes to taste, then top with about 4-6 Ritz crackers and about a handful or so of Cheddar Cheese. Sometimes I add fresh mushrooms right after the soup layer. Cook at 350 for about 30 minutes. My family loves it this way! Good Luck!

on April 9, 2014

@Sandra - have you tried cutting it up really small? That might help. Also, I find roasting it makes it incredibly soft.

Thanks for your question!

on April 9, 2014

Susan, I will give this a try. I was at the point where nothing I could do with asparagus could make me like them. Thanks!

on April 9, 2014

Yes I get excited about asparagus too and have enjoyed it many ways. My personal favorite is still lightly steamed, bright green, with a slight bite to it. I'm thinking it retains more nutrients this way. Its lovely cold chopped into a salad or added last minute to a marinara sauce and pasta or sometimes thrown in my mug of tomato soup or scrambled eggs. But I confess I do this with all my veggies not just asparagus! Today I plan to top my pizza with a big bunch of steamed asparagus, by pressing it into the cheese when I get it home [not the healthiest way to eat asparagus but a good way to make pizza healthier!] :)

on April 9, 2014

I love asparagus and it has a high concentration of Vit. K. 91.08 mcg (micrograms) per cup. Kale has 1062.10 mcg. Kale also has about 3 times the A and C of other greens which is why it is so popular.
However, we love asparagus too. Spinach, mustard greens, collards, Swiss chard, and turnip greens come right after kale for vit. K.
"It turns out that vitamin K plays a role both in the development of blood clots and in the prevention of clotting. These both appear to be true at intake levels that are routinely achieved through usual diets."
http://www.whfoods.com/genpage.php?tname=nutrient&dbid=112
I hope you read this article it has a great chart for the amount of vit. K in greens. There is some evidence to suggest this vitamin is relative to good heart health.
"An excellent source of Vitamin K and
folate (a B-complex vitamin). A good source of Vitamin C. A source of the antioxidants
glutathione and rutin, precursors to
Vitamin A.
According to the National Cancer
Institute, asparagus contains more
glutathione than any other fruit or
vegetable. This antioxidant plays an
important role in the prevention of
certain cancers and diseases, nutrient
metabolism and regulating DNA and
protein synthesis."
http://www.sde.idaho.gov/site/cnp/ffvp/fruit_veg/Asparagus.pdf

on April 9, 2014

I will try cutting it small , thanks !

on April 9, 2014

Oh my gosh, I do the same thing when asparagus goes on sale! I have even frozen it and it works really well. Thanks for sharing the recipe, I am always looking for new ways to prepare it!

on April 10, 2014


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