Spring is here, and that means fresh asparagus is staring at us around every grocery store corner. Calling our names and taunting us with its cute little head and bright, springy color.
Don’t fight it. It’s a lost battle.
If you’ve got a fridge full like I do, make this tonight… you will be so happy you did!!
If you don’t have a fridge full… don’t worry. I’m sure there will be plenty calling your name at the grocery store tomorrow when you go shop for your Easter dinner groceries (hint, hint)!
You may have seen my Sesame Garlic Green Beans before. This is basically the same thing, just asparagused up. And wow was that a good decision!!
I am usually a steamed or roasted asparagus with a bit of butter and salt girl, but I don’t know if I will ever go back after this.
Life-changing, y’all. LIfe changing.
- fresh asparagus, tough bottoms trimmed off
- coconut oil for sautéing
- lots of fresh minced garlic, or garlic powder if that's what you have
- sesame oil
- lightly toasted sesame seeds
- salt & pepper, to taste
Heat the oil in a large skillet over medium-high heat.
Toss in the asparagus and sauté until it is starting to get golden and crisp (don't let them get to the mushy stage!) toss in the garlic and let cook for a few seconds.
Remove from the heat, drizzle with a bit of sesame oil, toss with the toasted sesame seeds and season with salt & pepper if you'd like. Serve immediately!
((Cook the asparagus as well done as you'd like, really. I like mine barely cooked, so I use fairly high heat and just toss and sear for a few minutes. Crunchy, toasty, golden perfection!)