Saturday, February 19, 2011

Pan-Fried Sesame Asparagus and Carrots

This dish is simple to make, provides an excellent side of vegetables to accompany an entrée, and is colorful to boot.


1 bunch asparagus spears
3 slender carrots
1 tbsp. sesame oil
2 tbsp. vegetable oil
2 tbsp. sesame seeds


Break the tough ends off the asparagus spears and scrape tough skin off the carrots. Cut the asparagus spears and carrots at an angle so that they have an attractive diagonal-cut shape. Heat the oil in a skillet on medium heat. After the oil has been heating for 2 minutes, put the sesame seeds in the skillet and stir frequently to toast them. Add the carrots to the skillet and cook for 5 minutes, turning frequently to avoid browning. Add the asparagus and continue to cook, stirring frequently. Sauté the vegetables until they are soft but still crunchy, about 10 minutes. Serve immediately.

Eat well, be well, live deliciously!

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