Asparagus with sweet soy & sesame

Asparagus with sweet soy & sesame

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

This is a must when asparagus is in season around the end of April, as it’s one of the true food delights – but, like anything good, it doesn’t last forever: just seven or eight weeks. I love the saltiness of soy sauce, which goes so well with the charred asparagus. Tamari is a tasty type of soy that’s used in Japanese cooking and sushi, and you could use that here too.

Ingredients

Quantity Ingredient
2 large bunches asparagus
50ml olive oil
15g white sesame seeds
15g black sesame seeds
100ml sweet soy or tamari sauce
sea salt
freshly ground black pepper

Method

  1. If necessary, snap the woody bases off the asparagus stems. Toss the asparagus in the oil and season with salt and pepper.
  2. Heat a large griddle pan until hot. Add the asparagus and cook for 2–3 minutes, or until just tender.
  3. Meanwhile, toast the sesame seeds in a dry frying pan until nutty and fragrant. When the asparagus is cooked, coat in the soy sauce, sprinkle over the sesame seeds and serve immediately.
Tags:
James Martin
Saturday Kitchen
quick meals
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