Sesame Asparagus and Shiitake Mushrooms
Sesame asparagus and shiitake mushrooms constitute a flavorsome healthy course, featuring tender asparagus combined with earthy shiitake mushrooms, tossed in a seasoning made mainly of sesame. Most often, the vegetables are either sautéed or stir-fried with sesame oil, garlic, and soy sauce, enhancing their natural flavors while giving them a nutty and savory taste. The dish is also more often finished off with sprinkled, toasted sesame seeds for extra crunch and nutty flavor. It is a great side dish that really completes Asian-inspired meals or, on its own, can be light and healthy with an amazing mixture of textures and umami taste.
Prep Time: 10minutes minutes
Cook Time:8minutes minutes
Total Time:18minutes minutes
Servings:8 People
Ingredients
Instructions
Cook Time:8minutes minutes
Total Time:18minutes minutes
Servings:8 People
Ingredients
- ¼ cup untoasted sesame seeds
- 1 pound shiitake mushrooms
- 2 pounds thick asparagus
- 2 tablespoons toasted sesame oil
- Kosher salt and freshly ground pepper to taste
Instructions - Heat a very large dry skillet over medium heat. Add the sesame seeds and stir frequently for about 1 or 2 minutes, until they start to become golden. Transfer them to a plate and wipe out the skillet with a paper towel or a dish towel. Trim off the stems, then wipe the caps of the mushrooms with a damp paper towel to clean them. Slice the mushrooms into 1/2-inch slices.
- Trim the bottoms off of the asparagus, and if they are thick and the peel is tough, use a vegetable peeler to peel of the outer layer of the asparagus on the bottom half of the stalks. Cut the asparagus into 1-inch pieces.
- Heat 1 tablespoon of the sesame oil in a very large skillet over medium heat. Add the mushrooms and the asparagus, season with salt and pepper and sauté for 5 or 6 minutes, until the mushrooms are tender and the asparagus is crisp tender. Drizzle over the remaining tablespoon of sesame oil and toss well. Transfer to a serving dish and sprinkle over the toasted sesame seeds. Serve hot or warm.
Heat a very large dry skillet over medium heat. Add the sesame seeds and stir frequently for about 1 or 2 minutes, until they start to become golden. Transfer them to a plate and wipe out the skillet with a paper towel or a dish towel. Trim off the stems, then wipe the caps of the mushrooms with a damp paper towel to clean them. Slice the mushrooms into 1/2-inch slices.
Trim the bottoms off of the asparagus, and if they are thick and the peel is tough, use a vegetable peeler to peel of the outer layer of the asparagus on the bottom half of the stalks. Cut the asparagus into 1-inch pieces.
Heat 1 tablespoon of the sesame oil in a very large skillet over medium heat. Add the mushrooms and the asparagus, season with salt and pepper and sauté for 5 or 6 minutes, until the mushrooms are tender and the asparagus is crisp tender. Drizzle over the remaining tablespoon of sesame oil and toss well. Transfer to a serving dish and sprinkle over the toasted sesame seeds. Serve hot or warm.
Tags:
Mushroom