Enjoy this healthy, delicious and quick baby asparagus with sesame seed lemon ginger dressing made with a splash of soy sauce that packs a punch of wonderful flavors. It’s a great addition to your crudité platter, served as an appetizer or side dish.
Blanched just until slightly tender, asparagus is a powerhouse of nutrients, high in vitamins and fiber. Spoon the sesame seed dressing on baby asparagus spears and you can add it to a crudité platter, no dip required. The light sesame seed dressing is a fresh change to the thick and heavy dips that usually accompany raw veggies.
Baby asparagus also works well as an appetizer, or try it as a side dish in addition to, or instead of, the traditional green bean casserole typically found on Thanksgiving tables.
Toast the sesame seeds in a small pan first just until lightly brown. Remove the pan from the heat then stir in the soy sauce, sugar, grated fresh ginger and lemon juice. Mix the dressing well then set aside. Slice and discard two inches off the thick end of the asparagus spears, as the lower portion tends to be tough. In a medium sauce pot, bring to a boil enough water to cover the asparagus, and once the water reaches a boil immerse the asparagus spears. Blanch the asparagus for about 2 minutes then drain immediately under cool running tap water. The asparagus should be just slightly tender with a bright green color. Arrange the baby asparagus on a plate then spoon the sesame seed dressing evenly over the asparagus.
The toasted sesame seeds together with the tanginess of the lemon and grated ginger make for a nice interplay of flavors against the soy sauce. A small amount of sugar is added, not to play a dominant part, but just to balance out the flavors.
Give this easy and nutritious asparagus dish a try and it will likely end up as one of your go-to vegetable dishes.
- 1 pound baby asparagus spears (453 g)
- 2 tablespoons sesame seeds (16 g)
- 2 ½ tablespoons soy sauce (30 g)
- 2 ½ teaspoons granulated sugar (12 g)
- 2 teaspoons grated fresh ginger (7 g)
- 3 teaspoons fresh lemon juice (12 g)
- Toast sesame seeds in a small sauce pan for about 2 minutes, just until golden brown.
- Remove the pan from the heat and stir in the soy sauce. Then add the sugar, grated fresh ginger and lemon juice. Mix the dressing well. Set aside.
- Trim and discard about 2 inches off the thick end of the asparagus spears.
- In a medium sauce pot, bring to a boil enough water to blanch the asparagus spears, about 2 ½ cups.
- Once the water reaches a boil, immerse the asparagus spears for about 2 minutes. They should be slightly tender with a bright green color. Drain the asparagus spears immediately under cool running tap water to prevent over cooking.
- Arrange the asparagus spears on a serving plate. Spoon the sesame seed lemon ginger dressing evenly over the asparagus. Serve.
Baby Asparagus with Sesame Seed Lemon Ginger Dressing