6 Servings 10 min Cook
1 Dash Pepper
1 Dash Salt
1 Tbsp Parsley
3 Tbsp Sesame Seeds
1 Lb Asparagus
1/4 Cup Olive Oil
1 Tbsp Lemon Juice
Trim asparagus ends.
Place the asparagus in a large pot filled with water 1 inch deep.
Bring to a boil, and cook until tender, but still bright green.
This will take about 5 minutes, or longer if your asparagus spears are thick.
Drain and place on a serving dish.
Meanwhile, heat the oil in a skillet over medium heat.
Stir in the sesame seeds, and cook, stirring frequently, until they are golden brown and toasted, about 2 minutes.
Stir in the lemon juice and parsley; season to taste with salt and pepper.
To serve, pour sauce over the cooked asparagus.
