Asparagus is a traditional Spring vegetable that often appears on the Passover Seder table. This particular variation is simple to prepare, yet looks quite elegant.
Why Try? It’s quick and easy to prepare, tastes terrific and makes a lovely plate presentation.
Served as part of the Seder meal, the lemon juice reflects Sephardic influences, while the sesame seeds add an Israeli touch.
Ingredients
- 2 pounds asparagus, approximately 1/2 inch thick
- 2 tablespoons kosher salt
- 3 tablespoons butter or pareve margarine
- 2 tablespoons lemon juice
- Kosher salt, to taste
- 3 tablespoons toasted sesame seeds
Preparation
- 1 Gently break off or cut the tough woody part at the bottom of each asparagus stalk and discard. Lay the asparagus in a large skillet, cover with water and add 2 tablespoons salt. Cover the skillet and bring to a boil over high heat. Reduce heat and gently simmer the asparagus until just tender, about 7 to 10 minutes.
- 2 While the asparagus cooks, melt butter in a small saucepan over medium heat or in a small bowl in a microwave oven. Remove from heat and add lemon juice and salt to taste.
- 3 Drain asparagus when cooked and transfer to a serving platter. Pour the lemon butter sauce over the asparagus and sprinkle with sesame seeds.
