Lemon-Sesame Asparagus

Name: Lemon-Sesame Asparagus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 pound asparagus spears, ends trimmed; ⅓3333343267441 cup margarine or butter; 3 tablespoon sesame seed; 1 tablespoon lemon juice, or to taste; 1 tablespoon chopped fresh parsley; Salt and pepper to taste

51 Ratings
40 Reviews
10 Photos

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

By Shannon :)

+ 6

+ 5

prep:

10 mins

cook:

10 mins

total:

20 mins

Servings:

Max Servings:

Nutrition Info

Ingredients

1 pound asparagus spears, ends trimmed
⅓3333343267441 cup margarine or butter
3 tablespoon sesame seed
1 tablespoon lemon juice, or to taste
1 tablespoon chopped fresh parsley
Salt and pepper to taste

Directions

Step 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.

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Step 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.
Step 3

To serve, pour sauce over the cooked asparagus.

Nutrition Facts

Per Serving:

130.84 calories; 2.6 g protein; 4.36 g carbohydrates; 2.11 g dietary-fiber; 1.58 g sugars; 12.3 g fat; 2.08 g saturated-fat; 0 mg cholesterol; 1067.97 IU vitamin-a-iu; 1.58 mg niacin-equivalents; 0.11 mg vitamin-b6; 6.25 mg vitamin-c; 45.11 mcg folate; 66.79 mg calcium; 2.31 mg iron; 27.22 mg magnesium; 185.68 mg potassium; 119.2 mg sodium; 0.14 mg thiamin; 110.73 calories-from-fat; 12 percent-of-calories-from-carbs; 79 percent-of-calories-from-fat; 7 percent-of-calories-from-protein; 13 percent-of-calories-from-sat-fat

Reviews (40)

Read All Reviews

Most helpful positive review

cookinme

02/26/2007

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.

Helpful

(26)

Most helpful critical review

dewdrop

01/19/2011

Would not make this again.

(5)

51 Ratings

5 28
4 13
3 6
1 2
2 2

Spyce

03/26/2007

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!

(18)

naples34102

12/09/2009

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!

(10)

Dee Cribb

08/21/2007

Lemon butter & asparagus are a match made in heaven but add sesame seeds and you have a stellar dish. I used butter as opposed to margarine but I used a little less than called for. Personal preference. This plates up beautifully tastes very bright and fresh and I will definitely be making it again. Thanks so much for sharing:o)

(9)

Chef4Six

08/19/2008

This is a very good recipe. I peeled the bottom part of the asparagus. Then I mixed all the ingredients and poured it ontop of the asparagus and roasted it in a 400 degree oven for about 25-30 minutes. I omitted the margerine and used about 2 tbsp. of extra virgin olive oil. I also used chopped basil instead of the parsley. It was so good even my young children enjoyed it!

(6)

kehunter

03/06/2007

This recipe is delicious! I was looking for a slightly different spin on serving asparagus and found this recipe. The flavors are so fresh and blend perfectly to make a tasty and elegant side dish. My husband commented that he thought it could be served in a gourmet restaurant. Definitely a keeper!

(4)

Anonymous

08/05/2010

I wasn't too impressed. I thought the seasoning was off and the asparagus was mushy after boiling. A friend has since recommended that I should not boil and instead I should sear for a nice fresh flavor. I will do that the next time but I will skip this recipe.

ChristineM

06/15/2007

Nice recipe! I bought some very thin asparagus cooked it for maybe 3 to 4 minutes til just tender drained then quickly sauteed with toasted seeds (I agree no need for butter if you prefer to omit it) a dash of sesame oil and garnished with a squeeze of lemon and the parsley. Quick easy and delicious!

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