Posted by: njbrown | May 2, 2012

Roasted Asparagus with Sesame Seeds

Roasted Asparagus with Sesame Seeds

With spring truly here, asparagus seemed to be a good blog subject.  For most of my life, I’d avoided asparagus, thinking it was bitter.  Only in the last few years have I found that properly prepared asparagus has a lovely, light flavor without any bitterness.

In searching for appealing recipes, the consensus seems to be that less is more with asparagus – unless you want to nap it with hollandaise.  (I haven’t made hollandaise for decades, and I don’t know if a low cholesterol hollandaise exists.  If it does, it just wouldn’t be as good.)  I came across several recipes for roasted asparagus, and this is a combination:

Roasted Asparagus with Sesame Seeds

(Serves 4)


  • 2 pounds fresh asparagus
  • 1T extra virgin olive oil
  • 1T soy sauce
  • ¼ cup sesame seeds
  • Zest of 1 lemon


  1. Preheat oven to 450 degrees
  2. Break ends off asparagus.  Rinse and pat dry.
  3. Put olive oil and soy sauce in a large bowl.  Add asparagus and toss until stalks are well-coated.
  4. Place stalks on baking sheet, and roast until tips are browned – between 12 and 15 minutes – turning half-way through the roasting time.
  5. While asparagus is roasting, toast ¼ cup sesame seeds in a sauté pan until lightly browned and fragrant.  Add zest of one lemon and salt and pepper to taste.
  6. Place asparagus on serving dish, sprinkle sesame seed-lemon zest mixture over top and serve.

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