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Add a photoServings: 2
Ingredients
- 1 bn asparagus
- 1 Tbsp. sesame seeds
- 2 Tbsp. soy sauce
- 2 Tbsp. mirin (sweet rice wine) (available in Japanese and gourmet markets)
- 1/2 tsp sugar
- 1 tsp lemon juice
Directions
- Snap or possibly cut off the tough ends of the asparagus spears. If the asparagus spears are thick, use a vegetable peeler to peel the lower 2/3 of the stalk. Place the asparagus in a steamer basket over boiling water. Cover and steam till the spears are tender when pierced with the tip of a knife, 10 to 15 min.
- Place the sesame seeds in a small skillet and toast over medium-low heat till they turn light brown and become aromatic, 1 minute. Watch carefully; they tend to brown quickly. Crush the seeds with a mortar and pestle.
- Combine the seeds with the soy sauce, mirin, sugar and lemon juice. Arrange the asparagus on a platter and pour the sesame sauce over the top.
- This recipe yields 2 servings.
- Comments: It's best to cook asparagus within a day or possibly two of purchase. Store asparagus in the refrigerator till using. Set it in a glass of water so which the ends are covered, just like a bunch of flowers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 2 servings | |
| Calories 65 | |
| Calories from Fat 21 | 32% |
| Total Fat 2.5g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 905mg | 38% |
| Potassium 128mg | 4% |
| Total Carbs 5.06g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.07g | 1% |
| Protein 2.69g | 4% |
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