asparagus with sesame sauce

Whenever we eat out Japanese I always gravitate towards the same things… agedashi tofu (lightly fried tofu in broth), shumai (steamed shrimp dumplings), seaweed salad.  I stumbled upon this asparagus with sesame vinaigrette recipe that is really easy to make and reminded me of my other favorite Japanese dish, gomae (spinach with sesame sauce).
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Asparagus with Sesame Sauce (adapted from original recipe here)
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2 tbsp sesame seeds
3 tbsp olive oil
1 tsp Asian sesame oil
1 tbsp white wine vinegar
1 tbsp lemon juice
2 tsp mustard
1 bunch asparagus ends trimmed
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Toast sesame seeds in a small heavy skillet over moderately low heat, stirring, until pale golden, 2 to 3 minutes, then transfer to a small bowl. Grind half of the seeds, using a mortar and pestle. Whisk together oils, vinegar, mustard, lemon juice ground sesame seeds, and 1/4 teaspoon each salt and pepper in a large bowl until combined well.
Blanche asparagus until crisp tender, toss with sauce, sprinkle with remaining sesame seeds and serve.
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