Sesame Roasted Asparagus With Warm Pot Stickers!

It is that time of year when the strange asparagus plant spears its way up through the mulch, passing through the slender phase in which we try to nab it, before continuing on to create a fairytale forest of wispy trees. Here at the Springfield Food Co-op we have a beautiful supply of local asparagus that I had my first crack at roasting last night and it was DELICIOUS. In wanting to find an interesting way to inspire and share this asparagus harvest with you I came across this recipe which I am now dying to try. It says it’s an appetizer, but I think I would be very happy with it for a meal.

 

As always, all you will need is at your fingertips in the Co-op. Let us know if you need help finding anything!

 

Sesame Roasted Asparagus with Warm Pot Stickers

Lively colors and fresh flavors make this a simply delightful appetizer.

 

Total Time: 30 minutes

Servings: 4

 

12 to 16 asparagus spears, tough ends trimmed

2 tablespoons sesame oil, divided

12 pot stickers, vegetable or chicken (found in the freezer section)

1/2 cup red bell pepper strips, cut thin, about 2 inches long

1 tablespoon sesame seeds

1 tablespoon rice vinegar

1 tablespoon sugar

1 teaspoon each minced fresh ginger and garlic

Salt or soy sauce to taste

 

Additional options for colorful garnish

Shredded carrots

Peanuts, cashews or pumpkin seeds

Cilantro, mint or basil

Sliced pea pods

 

🍎Preheat oven to 425° F. Toss the asparagus spears in 1 tablespoon of the sesame oil and sprinkle with a little salt. Roast them on a sheet pan for 6 to 8 minutes until crisp tender and bright green. (You may alternately cook them over an outdoor grill.)

🍎While the asparagus is roasting, cook the pot stickers according to the package directions. Cover and keep warm.

🍎Combine the red bell pepper strips with the remaining sesame oil, sesame seeds, rice vinegar, sugar, ginger and garlic. Season with salt or soy sauce.

🍎To serve, arrange 3 pot stickers each on four plates. Scatter with the asparagus spears and top with the garnish.

 

Recipe and photo from Stronger Together. Recipe modified with permission from PCC Natural Markets.

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