I love these little gems. I serve them in the spring and summer as a nice cold appetiser or as a side with a BBQ. They are super easy to make and look quite impressive. I love the salty crispness. Yum.
Asparagus is high in antioxidants and is full of foliate and potassium. It is also a good source of inulin: a type of carbohydrate that promotes healthy flora in the gut. Mostly they're just delicious.
When you prepare asparagus there is no need to snap each one separately as it really makes no difference. So just chop them all in one go. Make sure to only blanch them (i.e. only cook for 2 minutes) and not cook them or they won't be crispy.
Sesame Asparagus Spears
- Bunch of asparagus
- Organic Soy Sauce or Organic Tahini (remember Soy is GMO)
- Sesame Seeds
- Rinse a nice bunch of Asparagus and chop off the woody ends.
- Put them in a pan of boiling water, cover and simmer for 2 minutes only.
- Place them in a colander and rinse with cold water to stop them from cooking. Make sure to cool them right off or they will keep cooking and you want them to be crisp.
- Drain well and place on a lovely plate.
- Drizzle with Organic Soy Sauce or Organic Tahini and sprinkle on some sesame seeds.
- Serve, and watch them disappear.
Beautiful, fresh, delicious.