Sesame Asparagus
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 392. Vision transcription from the scanned page; needs review.
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Ingredients
- 3/4 pound asparagus spears or one 10-ounce package frozen cut asparagus
- 1 tablespoon margarine or butter
- 1 tablespoon sesame seed
- 1 cup sliced fresh mushrooms
- 1 teaspoon lemon juice
- 1/4 teaspoon sesame oil (optional)
Instructions
- Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cut into 1-inch pieces. Cook, covered, in a small amount of boiling water for 6 to 8 minutes or till crisp-tender. (Or, cook frozen asparagus according to package directions.) Drain; remove from pan.
- In the same pan melt margarine; add sesame seed. Cook and stir 2 to 3 minutes or till toasted. Add mushrooms; cook and stir till tender. Add lemon juice and, if desired, sesame oil. Add asparagus; toss to coat. Heat through.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "roasted asparagus" by emmadiscovery; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/8174757@N02/6124805749. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.