"Toasted sesame seeds, lemon juice and parsley are added to melted butter and drizzled over crisp asparagus." — Shannon :)
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asparagus spears, ends trimmed
margarine or butter
lemon juice, or to taste
chopped fresh parsley
Salt and pepper to taste
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.
Would not make this again.
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!
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!
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)
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 111
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