Asparagus is typically harvested from late March to early June and is synonymous with Spring time.

Asparagus is a powerhouse of nutrients and is rich in vitamin K, C, A, E, B vitamins, copper, selenium, phosophorus, potassium, iron, zinc, manganese, and choline. Like most vegetables, it’s rich in fiber and has been shown to promote a healthy digestion and friendly gut bacteria in the gut.

It helps fight inflammation due to it’s antioxidant properties an fiber content and helps tame bloating and water retention due to it’s diuretic properties (meaning it helps your body get rid of excess water through increased urination).

Asparagus can be eated raw or cooked in a variety of ways including steamed, grilled, roasted or sautéed.

Asparagus is one of those vegetables that I love, but only when it's done right. I can't stand it when it’s overcooked and mushy. It has to stay somewhat crunchy and firm.

How I chose to cook asparagus depends on wether it’s thick or thin. While they taste similar, there are slight differences intexture.

The thick asparagus cooks up "meaty" in texture and I generally prefer steaming or simmering it. Sometimes I steam it lightly and serve it topped with a pinch of sea salt and fresh ground black pepper or drizzled with as simple dressing of extra virgin olive oil, lemon juice, salt and garlic. Since the stems are a bit rough, it's important to snap off the woody ends by bending the asparagus a few times until it snaps off naturally, usually near the bottom of the spear. You can then scrape the bottom of the stems with a vegetable peeler to remove the roughness.

The thin or baby asparagus spears are better roasted, grilled, sautéed or raw.

In today’s recipe, asparagus is steam sautéed with sesame oil, garlic and soy sauce and topped with sesame seeds for a simple and tasty side dish or appetizer.

Steam Sautéed Sesame Soy Asparagus Spears

Author Nissrine Boufawaz @ HolisticNiss.com

Time 15 minutes
Difficulty Easy
Servings 1-2
Diet Vegan
Category Vegetables, Side Dishes

Ingredients:

1 Bunch Thin/Baby Asparagus, woody ends trimmed
1/2 Tbsp Toasted Sesame Oil
1 Small Clove of Garlic
1 - 2 Tbsp Water
1/2 - 1 Tbsp Tamari (aka gluten free soy sauce), preferably low sodium
1 Tbsp Raw Black & White Sesame Seeds, lightly toasted in a dry pan until fragrant

Method:

Gently heat the toasted sesame oil in a wok or skillet over medium - low heat. Add pressed or crushed garlic and sautée for 1 minute until fragrant. Be careful not to burn the garlic.
Add asparagus (washed and trimmed) and toss to combine with oil and garlic.
Sautée for 2-3 minutes over medium-low heat.
Add 1 - 2 tablespoons of water, cover and simmer for 2-3 minutes.
Uncover, add the tamari and toss to combine.
If necessary, continue to sautée, uncovered, for 2 minutes, until tender but still crisp.
Top with toasted sesame seeds and serve.