Thursday, August 21, 2008
~ Better Homes & Gardens New Cook Book
3/4 lb. asparagus spears
1 T. butter
1 T. sesame seed
1 c. sliced fresh mushrooms
1 t. lemon juice
1/4 t. sesame oil
Snap off and discard woody bases from asparagus. Cut into 1-inch pieces. Cook, covered, in a small amount of boiling water for 6-8 minutes or until crisp-tender. Drain; remove from pan.
In same pan, melt butter; add sesame seed. Cook and stir 2-3 minutes or until toasted. Add mushrooms; cook and stir until tender. Add lemon juice and sesame oil. Add asparagus; toss to coat. Heat through.
Notes: This is one of my favorite ways to eat asparagus! I always use one full pound, as that's how it's sold at the store.