If You Love Sesame Seeds And Can't Get Enough Asparagus, You've Got To Try This Benne-Coated Asparagus Recipe From The Cookbook Tupelo Honey Cafe: Spirited Recipes From Asheville's New South Kitchen.

If you love sesame seeds and can't get enough asparagus, you've got to try this benne-coated asparagus recipe from the cookbook Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen
If you love sesame seeds and can't get enough asparagus, you've got to try this benne-coated asparagus recipe from the cookbook Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen. 

Benne-Coated Asparagus

Adapted from Tupelo Honey Cafe by Elizabeth Sims with Chef Brian Sonoskus

Ingredients:

  • 3 pounds asparagus, trimmed

  • 2 tablespoons sesame oil

  • 2 teaspoons sea salt

  • 1 tablespoon freshly ground black pepper

  • 3 tablespoons sesame seeds


Directions:

  1. Blanch the asparagus in salted boiling water for 2 to 3 minutes, just until tender.

  2. Heat the sesame oil in a large skillet over medium-high heat. Add the aspragus, cooking 2 to 3 minutes.

  3. Add salt, pepper and sesame seeds.

  4. Serve immediately.


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