Asparagus season is here!
I see asparagus growing wild in the countryside around our area ~ it’s spindly, pencil-thin, and easily entangles itself in briars and grasses. Through growing methods and knowledge, grocery store asparagus has a thicker stem and more edible flesh for cooking, not like wild asparagus at all.
There are records of asparagus being grown in ancient Rome and Greece. Over 2,000 years ago, Egyptians cultivated asparagus for medicinal reasons, and it was apparently so revered, that they ceremoniously offered it up to the gods.
Aside from its delicious taste, it’s a popular veggie because of how speedily it cooks. The saying, “as quick as you can cook asparagus” is an old Roman expression. The Romans were so enamored of asparagus, that legend tells us they engaged a whole fleet of ships just for fetching it.
And, now for the recipe: it’s a quick side dish filled with tasty flavors. Garlic sea salt enhances the asparagus while roasted sesame seeds deliver a nutty flavor. This is a delicious way to enjoy your asparagus and eat your veggies!
Kudos to the asparagus gods!
Black Sesame Seed Asparagus
1 pound asparagus
1 tablespoon olive oil
1 teaspoon white wine vinegar
½ teaspoon Morton Roasted Garlic Sea Salt*
½ teaspoon pepper
1 tablespoon black sesame seeds, toasted**
Fill a large saucepan with an inch or two of water, and bring to a boil.
Add asparagus, cover and cook for about 4-5 minutes, or until fork tender.
Combine remaining ingredients and toss lightly with asparagus.
*This is a new item in the stores here; I think it’s great!
**Toast black sesame seeds in a large skillet over medium-high heat and cover pan with a lid. Some seeds will pop and the lid keeps them in the skillet. Shake skillet after a minute, and then let heat for another minute or so, until there is a nutty aroma. Pour seeds in a bowl until ready to use.