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Lemon-Sesame Asparagus

Lemon-Sesame Asparagus

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Shannon :)

Toasted sesame seeds, lemon juice and parsley are added to melted butter and drizzled over crisp asparagus.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Place the asparagus in a large pot filled with water 1 inch deep. Bring to a boil, and cook until tender, but still bright green. This will take about 5 minutes, or longer if your asparagus spears are thick. Drain and place on a serving dish.
  2. Meanwhile, melt the margarine or butter in a skillet over medium heat. Stir in the sesame seeds, and cook, stirring frequently, until they are golden brown and toasted, about 2 minutes. Stir in the lemon juice and parsley; season to taste with salt and pepper.
  3. To serve, pour sauce over the cooked asparagus.
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Reviews

cookinme
26
2/25/2007

I am so glad to be the first to review this great recipe. I loved the light nutty flavor the sesame seeds gave the asparagus and the fresh burst from the lemon. The flavors and textures went so well together. Thanks Shannon.....I am sure I will make this again.

Spyce
18
3/26/2007

I made a lighter version of this recipe: 1. Toast sesame seeds over medium low heat in a skillet until golden brown, 3-4 minutes. No need to add butter or oil. Just stir frequently and don't leave them unattended or they will burn. Pour them onto a plate to cool and set aside. 2. In a medium skillet, simmer 1/2 cup of low sodium, fat free, chicken broth 3-4 minutes over medium high heat, it will reduce slightly. While broth simmers, measure out 3 tbsp. of butter. 3. Reduce heat to medium low and add the butter, 1 tbsp. at a time. The sauce will thicken as the butter is added. Continue to simmer an additional 1-2 minutes until the sauce is thickened. Add lemon juice and parsley, 4. Pour sauce over asparagus and sprinkle with sesame seeds. I only used a tbsp. The author's posted recipe is delicious as written but I can't eat a single serving of asparagus so I needed something a little bit lighter!

naples34102
10
12/9/2009

Fast, easy, simple, fresh tasting, and darn good. Just that simple. Love the lemon/sesame seed combo. I make it even easier and quicker by using already toasted sesame seeds!