Lemon-Sesame Asparagus Recipe - Allrecipes.com
Lemon-Sesame Asparagus Recipe
  • READY IN 20 mins

Lemon-Sesame Asparagus

Recipe by  

"Toasted sesame seeds, lemon juice and parsley are added to melted butter and drizzled over crisp asparagus."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. To serve, pour sauce over the cooked asparagus.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2007

I am so glad to be the first to review this great recipe. I loved the light nutty flavor the sesame seeds gave the asparagus and the fresh burst from the lemon. The flavors and textures went so well together. Thanks Shannon.....I am sure I will make this again.

 
Most Helpful Critical Review
Jan 19, 2011

Would not make this again.

 
Mar 26, 2007

I made a lighter version of this recipe: 1. Toast sesame seeds over medium low heat in a skillet until golden brown, 3-4 minutes. No need to add butter or oil. Just stir frequently and don't leave them unattended or they will burn. Pour them onto a plate to cool and set aside. 2. In a medium skillet, simmer 1/2 cup of low sodium, fat free, chicken broth 3-4 minutes over medium high heat, it will reduce slightly. While broth simmers, measure out 3 tbsp. of butter. 3. Reduce heat to medium low and add the butter, 1 tbsp. at a time. The sauce will thicken as the butter is added. Continue to simmer an additional 1-2 minutes until the sauce is thickened. Add lemon juice and parsley, 4. Pour sauce over asparagus and sprinkle with sesame seeds. I only used a tbsp. The author's posted recipe is delicious as written but I can't eat a single serving of asparagus so I needed something a little bit lighter!

 
Dec 09, 2009

Fast, easy, simple, fresh tasting, and darn good. Just that simple. Love the lemon/sesame seed combo. I make it even easier and quicker by using already toasted sesame seeds!

 
Aug 21, 2007

Lemon, butter, & asparagus are a match made in heaven but add sesame seeds and you have a stellar dish. I used butter as opposed to margarine but I used a little less than called for. Personal preference. This plates up beautifully, tastes very bright and fresh, and I will definitely be making it again. Thanks so much for sharing:o)

 
Aug 19, 2008

This is a very good recipe. I peeled the bottom part of the asparagus. Then I mixed all the ingredients and poured it ontop of the asparagus and roasted it in a 400 degree oven for about 25-30 minutes. I omitted the margerine and used about 2 tbsp. of extra virgin olive oil. I also used chopped basil instead of the parsley. It was so good, even my young children enjoyed it!

 
Aug 05, 2010

I wasn't too impressed. I thought the seasoning was off and the asparagus was mushy after boiling. A friend has since recommended that I should not boil and instead I should sear for a nice fresh flavor. I will do that the next time, but I will skip this recipe.

 
Jun 15, 2007

Nice recipe! I bought some very thin asparagus, cooked it for maybe 3 to 4 minutes til just tender, drained, then quickly sauteed with toasted seeds (I agree, no need for butter if you prefer to omit it), a dash of sesame oil and garnished with a squeeze of lemon and the parsley. Quick, easy and delicious!

 

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Nutrition

  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 4.4 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 184 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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