By Shalini Kolluri
Did you know that water makes up 93% of asparagus? It is low in calories and low in sodium level too!! Okay, now that I’ve got your attention, let me be a sweetheart and give you some more good news.This wonder vegetable is a great source of vitamin B6, dietary fiber, folic acid and potassium too!
Asparagus is most commonly eaten in Spain, France, Switzerland, Italy, Belgium, Germany and Turkey. Although, the first time I ate it was at a local restaurant in China town.I remember being blown away by its subtle and unique taste.
Freshness is key to the perfect flavor of asparagus. It is always good to check if the stems are firm and have a velvety sheen. The tips should always be firm and intact. Trimming off the rough ends before cooking is advised since they don’t get tender like the rest of the vegetable. Asparagus does a great job of working with various flavors and absorbs the essence of garlic, vinegar, soy sauce, sesame or lemon. The best way to know is to start experimenting with different kinds of flavors.
The wonder that is sesame oil –
Sesame oil can improve heart health by reducing the risk of coronary damage and lowering your blood pressure when it’s high. Not only is it a great anti-oxidant and anti-cancer agent, it also makes your skin glow like nothing else! Receiving massages with sesame oil is really popular in India. According to ayurveda, this practice, is supposed to increase the blood circulation to your skin, calm your nerves and sleep better at night!
I prefer doing most of my stir frying with sesame oil. Hope you love this recipe as much as I do.
1 splash of olive oil
2 teaspoons sesame oil (heat pressed)
1 pound fresh asparagus trimmed (cut off the rough ends)
½ tea spoon kosher salt / Himalayan black salt
4-5 teaspoons water
A pinch of ground pepper
¼ teaspoon sesame seeds (optional)
In a non-stick skillet, heat the olive oil and 1 teaspoon sesame oil over high medium-high.
Add the asparagus into the oil and then add the salt and pepper to this.
Cook, stirring often, for 4 minutes.
Add the water, and continue to cook until easily pierced with the tip of a paring knife, for another 3 minutes.
Sprinkle the sesame seeds and the remaining 1 teaspoon of sesame oil and serve.