Spring is definitely here. Warmth in the sun, abundant wildflowers, birds pairing off.
What better way to celebrate than by eating asparagus? Practically synonimous with the season, it tastes perfect right now.
This started out as a recipe for honey-lemon sesame asparagus, and that is good, too (just use honey in place of the agave nectar), but, out of necessity, I substituted agave nectar for the honey, with good results.
Somehow the agave and the sesame oil combined take away any of the funk that can be characteristic of asparagus at times... delicious!
1 1/2 BUNCH ASPARAGUS, TRIMMED
2 TABLESPOONS OLIVE OIL
1 TABLESPOON TOASTED SESAME OIL
Saute in pan several minutes on Medium-Low, turning often. Once asparagus is cooked to liking, add the
JUICE OF HALF A LEMON and
2 TABLESPOONS AGAVE NECTAR,
stir over Warm heat 30 seconds, until sauce bubbles.
Sprinkle liberally with
SESAME SEEDS (about 1 TBSP).
Toss to coat asparagus evenly with seeds, remove from heat, &
top with more seeds, for garnish.
Be sure to get every last drop of the
tangy sauce at the bottom of the pan!