By Sara Andrews
Asparagus season is one of my favorite times of year. The weather is warming up and the farmers’ market is brimming with asparagus. There are many ways to prepare asparagus but this is my preferred method.
- 1 bunch of asparagus
- Toasted Sesame Oil (or other sesame oil)
- Sesame Seeds (I used plum sesame seeds but any will do – optional)
- Sea Salt (fine or course, your preference)
- Preheat the oven to 475 degrees.
- Wash your asparagus and trim the bottom tough part of the stems if needed.
- Put the asparagus in a bowl. Add some oil and coat each stalk lightly. I stir this with my hands and rub each stalk. The amount of oil you will need can vary. It depends on the amount of asparagus you have and bunches can vary widely in size.
- Lay out the asparagus on a baking pan. Sprinkle sesame seeds over your asparagus and add salt to taste.
- Roast asparagus for 10-14 minutes. It can be easy to go from not cooked enough to burnt pretty quickly. Check on the asparagus at 10 minutes. If the stalks are on the thin side they will be done much sooner. You want the asparagus to have a slight crisp and be soft enough to chew easily.