Sesame Roasted Asparagus Recipes

Steps:

• Preheat oven to 450 degrees. In a roasting pan, toss with oil; season with salt. Roast 10 minutes, turning the asparagus halfway through.
• Add sesame seeds, and roast until the asparagus is lightly browned and tender, about 5 minutes more.

Steps:

• Preheat oven to 450 degrees.
• Snap off tough ends of the asparagus spears. Combine asparagus and the remaining ingredients in a jelly-roll pan, turning asparagus to coat.
• Bake at 450 for 10 minutes or until the asparagus is crisp-tender, turn once.

Steps:

• In a large shallow baking dish toss the asparagus with the oil, coating it well, and bake it in a preheated 500°F. oven, shaking the dish every 2 minutes, for 6 to 8 minutes, or until it is almost al dente. Sprinkle the asparagus with the shallot and the sesame seeds, bake it for 1 minute, or until it is al dente, and sprinkle it with the lemon juice and salt to taste.

Steps:

• Place the asparagus in a large pot filled with water 1 inch deep. Bring to a boil, and cook until tender, but still bright green. This will take about 5 minutes, or longer if your asparagus spears are thick. Drain and place on a serving dish.
• Meanwhile, melt the margarine or butter in a skillet over medium heat. Stir in the sesame seeds, and cook, stirring frequently, until they are golden brown and toasted, about 2 minutes. Stir in the lemon juice and parsley; season to taste with salt and pepper.
• To serve, pour sauce over the cooked asparagus.

Steps:

• Preheat oven to 425 degrees.
• Rinse asparagus and pat dry.
• Place on jelly roll pan or a pan with sides.
• Drizzle sesame oil onto asparagus, tossing to coat, then sprinkle with kosher salt.
• Roast for 10 - 15 minutes, depending on the thickness of the asparagus. I like the ends to be a little crispy.

Steps:

• Heat oven to 450°F. Break off tough ends of asparagus as far down as stalks snap easily. In ungreased 15x10x1-inch pan, place asparagus spears in single layer.
• In small bowl, mix remaining ingredients except sesame seed; pour over asparagus, turning asparagus to coat evenly.
• Roast 8 to 10 minutes or until asparagus is crisp-tender (asparagus will appear slightly charred). Sprinkle with sesame seed.

Steps:

• Prepare asparagus by snapping off tough ends and peeling if stalks are very thick.
• Place asparagus in baking dish or pan sprayed with oil or lined with foil.
• Sprinkle with sesame oil and salt to taste.
• Place under preheated broiler for 10 minutes or until tender.
• Sprinkle with sesame seeds 2-3 minutes before done to prevent them from burning.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a large roasting tin and toss with the garlic, ginger, sesame oil, fish sauce and 1 tbsp soy sauce. Roast for 20 mins or until golden brown and tender.
• Add the asparagus, 3 tbsp water and the remaining soy, and roast for 10 mins more. Sprinkle with the sesame seeds, then serve.

Steps:

• Trim tough ends from asparagus spears. Set spears aside.
• Heat a 10-inch cast-iron skillet for about 2 minutes over medium-high heat. Add 1 tablespoon peanut oil and half of the asparagus in a single layer.
• Cook for 3 to 4 minutes without turning. Shake pan occasionally. Turn, and cook 3 minutes more. Asparagus should be bright green with brown spots.
• Add 1 tablespoon shallots and half the sesame seeds, and cook, shaking the pan to toss asparagus, for 1 to 2 minutes or until shallots are transparent. Do not let them burn.
• Add half the soy sauce, sesame oil, and pepper, and cook 30 seconds. Transfer to a plate, and keep warm. Repeat with remaining asparagus. Keep warm until ready to serve.