1 1/2 lbs. asparagus, trimmed
2 Tbsp. (1/4 stick) unsalted butter
1 tsp. sesame oil
4 tsp. fresh lemon juice
1 tsp. soy sauce
toasted sesame seeds
1. Cook asparagus in large skillet of boiling salted water until almost crisp-tender, about 5 minutes. Drain asparagus. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead; cover and chill).
2. Melt butter with sesame oil in heavy, large skillet over medium-high heat. Add asparagus and saute until crisp-tender, about 2 minutes. Mix in lemon juice and soy sauce and toss to coat. Season to taste with salt and pepper.
3. Transfer to platter. Sprinkle with sesame seeds and serve.
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