Despite my complains of not being able to cook in the last couple of weeks, I have to say that I have managed to cook up a few things, wouldn’t you say so?
Well last night the family came over to say goodbye to the grandparents that are going back to Colombia and it was also the end of Passover so we put together a bread feast and made paninis, had spinach raviolis, and vegetables. I will post on paninis at another time… there were just too many people over yesterday to be able to calmly put together material for a post.
I made oven roasted sesame seed asparagus, a great side dish or an appetizer for any meal! I do have to say that I will be making a slight modification to the recipe I followed. The original recipe from the Food & Wine website called for cooking the asparagus for about 18 minutes. I followed this and my asparagus were not as crunchy as I wanted them to be. They were overcooked and wilted, but the still tasted delicious. I would only roast them for about 10 minutes.
- 1lb of thick asparagus
- 1 garlic clove, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon of sesame oil
- Salt and freshly ground pepper
- 2 tablespoons of toasted sesame seeds
- Preheat the oven to 425°.
- On a rimmed baking sheet, toss the asparagus and garlic with the olive oil and sesame oil and season with salt and pepper.
- Roast in the center of the oven for about 10minutes, until tender and charred in spots.
- Transfer the asparagus to a plate, sprinkle with the sesame seeds and serve.