No need to knead cool rise rolls before letting them rise over night.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds asparagus, cut into 1-inch pieces
- 2 teaspoons sesame seeds
- 2 tablespoons peanut oil
- 2 teaspoons grated fresh ginger
- ½ teaspoon salt
- 1 teaspoon sesame oil
Instructions
- Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
- Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
- Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.
Reviews
Nice quick side dish for Asian dinners.
Pretty flavorful recipe! My advice on the timing. A 2 minute blanch will give you crisp asparagus. 3 minutes will give you soft asparagus. I prefer going a bit short. I added soy sauce as well. Great side dish for any Asian meal.
Very good. I will use less oil next time just to be more heart healthy!
Quite tasty; and probably less calories than either the Parmesan or Hollandaise covered spears I usually prepare. But there were too many steps and therefore it was too time consuming.
Fun to make. Fast. Kids loved it and they don’t usually like Asparagus.
Stir-fried Sesame Asparagus Haiku: “This was just okay. Would rather roasted or grilled. Still, we’re glad we tried!” Thanks for the new way to prepare asparagus as a side dish; the ginger and sesame seeds were nice additions (used only sesame oil – no peanut oil – and that was my only small change. For a side, we prefer grilling or roasting our asparagus; however, the flavors in this recipe would’ve been very good w/ the addition of chicken, onions and other veggies for an all-out stir-fry main dish.
Fantastic as is. Although I used a bit less ginger. ( not a big fan)
I made a variation of this tonight, because I wanted to make a stir fry meal out of it. I cut up 2 boneless, skinless chicken breasts and coated it with corn starch. Stir frying the chicken until done, I removed it from the pan and then added the asparagus with 4 sliced green onions, stir frying with the ginger, until hot. I then added the chicken back in to warm up total pan. I sprinkled it with sesame seeds and a light amount of dried red pepper flakes, to add some “heat”. Once off the stove, I drizzled lightly with sesame oil and mixed. We had it over brown rice and it was a hit! Will be making it again! Thanks for the idea and the jump start to a new dish!!
With a few modifications, this was an amazing recipe! This can be a side dish as is, or add some chicken for a main dish! Fantastic!
Not Bad. A tad bland for my tastes
Way too nutty. Over powered the taste of the asparagus!
Outstanding!! The only change I made was an attempt to use just a little less oil for stir frying as I’m trying to concentrate on lowering calories in my cooking. I can’t wait to share this with friends and extended family. Yummy!
I made this today for Easter dinner, and everyone loved it. I didn’t have peanut oil, so used olive oil instead. Also, used 3 cloves of garlic, chopped, instead of ginger, since I’m not a big fan of ginger. I’ll make this again, but I’ll cook the asparagus in the sesame oil for more flavor.
Fabulous. A new “go to” recipe for asparagus. I usually roast asparagus but this was great — and could all be done on the stovetop. Great in hot weather. Thanks so much for the recipe.
so tasty just like it is… but I found adding some mushrooms and shredded chicken turned it from a yummy side dish to a quick easy main dish!
This was wonderful with a great fresh flavor. I used olive oil in place of the peanut oil just because I didn’t have any. Everything else I followed exactly. It turned out great.
Excellent change for a veggie side dish we eat regularly. Don’t omit toasting the sesame seeds. This is very good and I will make asparagus this way again soon.
Very good, simple but different than regular asparagus. I made this exactly as written and was not disappointed. Sesame oil and seeds are a must–do not omit or change– as those flavours are what make this recipe unique.
It was ok… I wasn’t too impressed.. but wil try again to make sure we didn’t do something wrong.
I love the nutty taste of the sesame seeds and the sharp ginger taste combined with the earthy taste of the asparagus! Great color and taste combination!
One of my favorite recipes have prepared it for my family for 35 years