Besides roasting the spears in a little bit of olive oil and lemon juice, this is my favorite way to prepare asparagus. This recipe is from Vegan with a Vengeance and the sesame and crushed pepper flavors compliment the asparagus so well, especially with any Asian-type meal. We served this up with some takeout from our local mostly vegetarian Southeast Asian restaurant, Charlie Hong Kong. Good stuff.
No comments:
Post a Comment