Broiling the asparagus intensifies its natural flavor and sweetness, and the toasted sesame oil adds a subtle nuttiness. You can serve this dish warm or at room temperature, making it a natural for a buffet.
Recipe information
Yield
serves 4, 4 to 5 spears per serving
Ingredients
Preparation
Step 1
Preheat the broiler. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
Step 2
Place the asparagus in a single layer on the baking sheet. Lightly spray the asparagus with cooking spray.
Step 3
Broil about 4 inches from the heat for 4 minutes, or just until the asparagus is tender-crisp and a few brown spots appear. Remove from the broiler.
Step 4
Using a pastry brush, brush the sesame oil over the asparagus. Sprinkle with the salt.
Cook’s Tip on Asparagus
Step 5
To trim asparagus, hold the cut end of a spear. Bend the spear gently until you feel where the tough part begins, often about 1 inch from the bottom. Snap the spear at that point, discarding the woody end. A rule of thumb is that the thinner the asparagus, the tenderer it will be. If you peel the thicker stalks, they’ll also be tender. Be sure to pat the asparagus completely dry after you clean it so it will roast properly.
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 41
Step 8
Total Fat: 2.5g
Step 9
Saturated: 0.5g
Step 10
Trans: 0.0g
Step 11
Polyunsaturated: 1.0g
Step 12
Monounsaturated: 1.0g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 73mg
Step 15
Carbohydrates: 4g
Step 16
Fiber: 2g
Step 17
Sugars: 2g
Step 18
Protein: 2g
Step 19
Dietary Exchanges
Step 20
1 Vegetable
Step 21
1/2 Fat
