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Prepare asparagus and break into bite size pieces, if desired.
Melt the butter in a medium saucepan. Add sesame seeds and cook, while stirring, over moderate heat, until lightly browned. Add lemon juice, orange juice, and sesame oil. Whisk to completely blend. Add salt to taste.
Meanwhile, bring enough water, that will cover asparagus, and 1 Tbsp. of the lemon juice to boil in a pot. Add asparagus and cook until just tender, about 2 to 3 minutes.
Add asparagus to the sesame citrus sauce and toss to coat. Serve hot drizzled with a little more of the sauce and garnish with toasted sesame seeds if desired.
By Deeli from Richland, WA
Hollandaise sauce is high fat high calorie but I wanted a way to make asparagus have the flavor of it without all the junk. I played around and came up with this simple dressing.
Blanch the asparagus in the water until tender. Drain. Add olive oil or butter and toss. Gently sprinkle the lemon juice over top then add salt and pepper, toss quickly one more time. Serve right away.
| Servings: | 2-4 |
| Time: | 5 Minutes Preparation Time 7-9 Minutes Cooking Time |
By Shannon from Lakewood, OH
Easy and flavorful! The easiest way to grill asparagus is to thread several asparagus spears on to two parallel soaked wooden skewers and repeat, if necessary, until all are skewered before coating with the oil mixture.
This dish when served over rice pilaf can be a meal alone or a side dish on a holiday meal.
Heat cream cheese and milk over low heat; stir until smooth. Stir in bleu cheese and onion salt. Serve over hot asparagus. Top with additional bleu cheese, if desired.<
Heat pan and add oil. Add remainder of ingredients except asparagus. Cook until it comes to a boil. Shut off flame or move pan off ring. Now add asparagus and toss lightly.
Wash asparagus and cut off woody portion of stem. Cut into 1 1/2 inch thick pieces, cutting on the diagonal. Heat wok or heavy pan to 375 degrees F. Add oil and heat.
I'm an asparagus lover, so I like it fixed most any way. This is a great side dish and I think the eggs and cheese really add to it.
In the South, we don't always get enough asparagus to have a full meal because it doesn't quite like to grow as good as in the North.
Another flavor for asparagus because I love asparagus ;-) Bring water to boil and cook asparagus over medium heat until crisp but tender. Mix honey, mustard, lemon juice and olive oi in small bowl. Drizzle mixture over cooked and drained asparagus and serve.
Blanch the asparagus by placing it in a saucepan and covering it with water. Cook until crisp-tender and drain off water.
Melt butter in a small non-reactive saucepan over low heat. Stir in lemon juice, mustard, pepper and all but 1/2 tsp. chives. Cover and keep warm over lowest heat.
In deep dish, place drained asparagus. Gradually add oil to vinegar, using whisk to blend. Add remaining ingredients to oil and vinegar and pour mixture over asparagus.
This flavorful dressing gives a delicious twist to steamed asparagus.
