"My husband and I eat a lot of Asian food; we like it to be very spicy with something cooling--like cucumber salad with fresh mint--on the side. This has become our favorite asparagus recipe." -CL Reader
1 pound asparagus spears, trimmed
1 teaspoon white sesame seeds, toasted
1 teaspoon black sesame seeds, toasted
1 teaspoon dark sesame oil
1/2 teaspoon kosher salt
How to Make It
Place asparagus into a large saucepan of boiling water; cook 3 minutes or until crisp-tender. Drain and plunge asparagus into ice water; drain. Combine asparagus, sesame seeds, and remaining ingredients in a large bowl, tossing well to coat.