Asparagus with Sesame

This is a an original way to use the green asparagus that have come to greet us along with spring! The combination of lemon zest, lemon juice and sesame seed create an interesting depth of taste.


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  • 500 gr green asparagus
  • 1 tbsp butter
  • 4 spring onions, finely chopped
  • 1/2 tsp lemon skin, grated
  • 1 tbs  lemon juice
  • 1 tbs  sesame, slightly roasted
  • salt and freshly ground black pepper


Using a vegetable peeler, peel off skin from bottom half of each asparagus spear.

Remove the tough bottom part of the stem, cut of the head and slice the stem into small pieces.

Place the pieces in a pot of salted water.

Boil for 8-10 minutes until they are cooked but still crunchy.

In a large, heavy bottomed frying pan, heat the butter and add the spring onions.

Stir-fry for one minute and then add the lemon juice, the grated lemon rind and the boiled asparagus pieces.

Gently stir-fry the asparagus for three more minutes before you add the salt and pepper.

Use a small frying pan to lightly toast the sesame until light golden brown.

Place the asparagus in a dish and sprinkle with the sesame seeds.


You may add crumbled boiled egg as a topping
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