Benne-Coated Asparagus

Yields: 8 Servings.
Preparation time: 10 minutes
Cooking time: 6 minutes

Adapted from Tupelo Honey Cafe by Elizabeth Sims with Chef Brian Sonoskus

Ingredients:

• 3 pounds asparagus, trimmed
• 2 tablespoons sesame oil
• 2 teaspoons sea salt
• 1 tablespoon freshly ground black pepper
• 3 tablespoons sesame seeds

Directions:

Blanch the asparagus in salted boiling water for 2 to 3 minutes, just until tender.
Heat the sesame oil in a large skillet over medium-high heat. Add the aspragus, cooking 2 to 3 minutes.
Add salt, pepper and sesame seeds.