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10 minutes
10 minutes
20 minutes
- 2 pounds asparagus, cut into 1-inch pieces
- 2 teaspoons sesame seeds
- 2 tablespoons peanut oil
- 2 teaspoons grated fresh ginger
- 0.5 teaspoon salt
- 1 teaspoon sesame oil
- Boil salted water, then blanch asparagus for 2 to 3 minutes. Shock in ice water until cool, drain, and dry with a pat.
- Lightly brown the sesame seeds in a dry skillet over medium heat for 3 to 5 minutes. Then, transfer them to a dish and allow them to cool.
- In a skillet over medium-high heat, warm up the peanut oil. Add ginger and asparagus, season with salt, and cook until the ginger is fragrant, about 5 minutes. Remove from heat and mix in sesame oil and sesame seeds before serving.
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