Maybe it’s just me, but I’ve been feeling fall in the air lately. The crisp, cool mornings. That beautiful rain all this week. I know, I know I just said the word that no Seattleite wants to think about it. So how about we really live up the last few weeks of summer?
And while we’re celebrating the change in season, let’s celebrate some food. This is the 100th post of the For The Love of Food blog. What a long way we’ve come. Thank you to all the readers and supporters– those that have been here since the beginning and those that joined along the way. It wouldn’t be as fun to cook without you.
I know asparagus season came and went, but apparently I didn’t get enough. If your life is lacking in asparagus too, then join in the fun. You won’t be disappointed.
Serves 6.
2 pounds asparagus, ends trimmed
1 1/2 to 2 tablespoons toasted sesame oil
1 1/2 tablespoons fresh squeezed lemon juice
2 tablespoons sesame seeds, toasted
Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse asparagus under cold water, draining again.
Heat toasted sesame oil in a large skillet over medium-high heat. Add asparagus and sauté until heated through, about 2 minutes. Add lemon juice and toss until well coated, about 1 minute. Transfer to a serving platter and sprinkle with sesame seeds.