Sauteed asparagus with cabbage and sesame ~ Ham Pie Sandwiches

02 April 2013

Sauteed asparagus with cabbage and sesame

Asparagus and cabbage with sesame seeds and sesame oil

It's spring! And you know what that means: asparagus.

Yes. Asparagus has definitely been on our plates for the past few weeks, and it's going to stay there at least until the end of the month. Roasted asparagus. Steamed asparagus over salad. Asparagus risotto. Maybe we'll even try asparagus tempura one of these days.

So the other night we were clearing out some of the freezer and making simple spicy veg broth with vegetable and tofu dumplings for dinner. What would work well with that? How about an asparagus saute with some shredded cabbage and toasted sesame seeds? Fast, fresh, crunchy, and nutty--yes, please.

This was one of the swiftest dinners I've made in recent memory. The vegetables took about five minutes from start to finish, while the broth took maybe ten minutes to defrost and boil, and another three or four minutes to cook the dumplings. That's a multi-dish dinner in fifteen minutes. I could get used to this.

Asparagus and cabbage with sesame seeds and sesame oil

Sauteed asparagus with cabbage and sesame

peanut oil
1 bunch asparagus
1/4 cabbage (Napa or otherwise)
sesame seeds
sesame oil

Warm a large saute pan over medium to high heat. While you're waiting, trim off the hard woody ends of your asparagus stems and cut the edible parts into reasonable pieces. Core and finely chop your cabbage.

Add a slug of peanut oil to your pan and swirl to coat. Then add your asparagus and cabbage, along with a pinch of salt. Cook, stirring occasionally, for about five minutes, or until the vegetables are tender.

While your asparagus and cabbage are cooking, toast your sesame seeds in a separate small pan. I used enough seeds to cover the bottom of an 8-inch pan--maybe 1/8 cup. Toast for about 3 minutes, tossing frequently. When your sesame seeds turn slightly golden and begin to smell delicious, they are done. Turn off the heat and set them aside until your vegetables are done.

When your asparagus and cabbage are tender, turn off the heat. Pour your sesame seeds over your vegetables, add a few dashes of sesame oil, and stir to coat.

We ate this as a side, but I think it would also be good as a main dish, topped with a fried or poached egg. Who doesn't want a fried egg on top of a pile of delicious vegetables? I ask you.

How are you eating your spring asparagus?


Marissa | Pinch and Swirl said...

I love spring, if not for the budding trees and daffodils, for artichokes and asparagus! The combination of asparagus and sesame sounds incredible.

erin @ yummy supper said...

Like you, we are eating asparagus every which way... in omelets, steamed with lemon zest, in soups, and grain bowls. All delish! I love this time of year.

Jes said...

Oh! Asparagus season, I need it! You're getting me all pumped for Spring actually starting soon!

Michelle said...

I was sad that asparagus hadn't hit our farmers market yet. I was so ready to buy some!

I'm in love with sesame everything right now. So good!

ashley - baker by nature said...

I cannot get enough asparagus these days! It's pumping me up for Spring!

Emanuelle said...

This looks delicious! I love dipping mine in boiled or fried eggs instead of bread! :)

Joanne said...

I love simple side dishes like this that are big on flavor. sounds delicious!

Erin @ The Speckled Palate said...

I haven't found spring asparagus here just yet, but I will keep my eyes open so we can try this out because it sounds DELIGHTFUL. And a quick and easy meal for the week? I can totally get behind that!

SaltySweetSour said...

Asparagus is one of my favorite things about spring! Having some almost every day.