||A fun little side dish I found a while back. Suprisingly, the sesame and asparagus flavors go together really well.|
- 3/4 lbs. asparagus spears or one 10-ounce package frozen cut aspargus
- 1 tablespoon margarine or butter
- 1 tablespoon sesame seed
- 1 cup sliced mushrooms
- 1 teaspoon lemon juice
- 1/4 teaspoon sesame oil
||Snap off and discard woody bases from fresh asparagus and scrape off scales. Cut into 1-inch pieces. Cook, covered, in a small amount of boiling water for 6 to 8 minutes or till crisp-tender. Drain and remove from pan.
In the same pan, melt butter and add the sesame seed. Cook and stir 2 to 3 minutes or till toasted. Add mushrooms; cook and stir till tender. Add lemon juice and sesame oil. Add asparagus and toss to coat. Cook another 2 to 3 minutes until asparagus is hot.
|Time to Make