Asparagus with Sesame Seeds and Soy Sauce
Asparagus with sesame seeds and soy sauce is a quick side that takes about 15 minutes from steamer to plate. The seeds are toasted in a dry pan until they smell nutty, and that small step gives the dish most of its flavor. Soy sauce and sesame oil supply the rest. It suits grilled beef, lamb or salmon, and it also works served cold at brunch.
Instructions
Set up a steamer and bring the water to a boil.
Trim each asparagus spear in half and discard the thicker ends, or put them in the compost. To find the right place to cut, hold a spear at both ends and bend it gently. It will start to break where the stem turns tough.
Steam the asparagus for 8 to 10 minutes. It is ready when it is tender but still has some crispness.
While the asparagus steams, heat a small skillet over medium heat and add the sesame seeds. Shake the pan or stir until the seeds just begin to darken and smell toasted. Stay at the stove, because they burn quickly.
Lift the asparagus from the steamer, shake off the excess water and arrange the spears on a serving plate.
Drizzle the soy sauce and the sesame oil over the spears. Scatter the toasted sesame seeds on top, then finish with a very light sprinkle of kosher salt.
Make it personal.
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