Sorry about not blogging as frequently; I think the fact that I haven’t seen sunshine in over a month is really starting to get to me. It’s depressing and quite frankly I have no idea why my parents decided to raise me in Minnesota? People who live here are super humans; they have the ability to handle bone-chilling weather and things like tator tot hotdish. (I’m being sarcastic, but it’s totally a thing.)
So the good news is that I’m going on vacation in a week and I can’t freaking wait. I’m headed to Arizona and you can bet I’ll be soaking up the sunshine like it’s my job. Don’t worry, I never fail to slather on the sunscreen. Oh and I definitely won’t be forgetting to consume copious amounts of Mexican food. Words cannot describe how much I love the Southwest culture.
Anyway Mexican food and asparagus are not one in the same, but since it’s officially Spring I am sort of required to bring you something delicious to celebrate the season.
Asparagus is really one of the best vegetables around, especially when it’s roasted!
This side dish only takes a quick 20 minutes to throw together and it’s wonderful. The asparagus is tossed with a tiny bit of sesame oil mixed with olive oil and minced garlic. Then to finish it off, toasted sesame seeds are sprinkled generously on to coat the outside and make for an incredible crunchy exterior.
My family LOVES this dish, and I’m sure yours will too.
- 1 1/2 pounds asparagus spears, washed and ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon sesame oil
- 3 cloves garlic, minced
- 3 tablespoons toasted sesame seeds
- Sea salt
- Preheat oven to 425 degrees F.
- Place asparagus in large bowl and add in both olive and sesame oil and minced garlic; toss to combine. Arrange spears on large baking sheet and generously sprinkle with sesame seeds. Season with salt.
- Place in oven for 15-20 minutes or until spears reach desired consistency. They should still be a bit crisp. Remove from oven and transfer to serving plate to serve immediately.