From Cooking Light, March 2004. This is an Asian twist on a low-potassium vegetable.
1 lb. asparagus spears, trimmed
1 teaspoon white sesame seeds, toasted
1 teaspoon black sesame seeds, toasted
1 teaspoon dark sesame oil
Pinch of kosher salt
1. Place asparagus into a large saucepan of boiling water; cook 3 minutes or until crisp-tender. Drain and plunge asparagus into ice water; drain. Combine asparagus, sesame seeds and remaining ingredients in a large bowl, tossing well to coat.
Makes 4 servings.
From Cooking Light, March 2004. This is an Asian twist on a low-potassium vegetable.
1 lb. asparagus spears, trimmed
1 teaspoon white sesame seeds, toasted
1 teaspoon black sesame seeds, toasted
1 teaspoon dark sesame oil
Pinch of kosher salt
1. Place asparagus into a large saucepan of boiling water; cook 3 minutes or until crisp-tender. Drain and plunge asparagus into ice water; drain. Combine asparagus, sesame seeds and remaining ingredients in a large bowl, tossing well to coat.
Makes 4 servings.