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.


Sauteed asparagus with cabbage and sesame

peanut oil
1 bunch asparagus
1/4 cabbage (Napa or otherwise)
salt
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?