A quick vegetable dish when you need something green on your plate. The basic recipe is from my sister Judy (an amazing cook) and I adjusted it a few years ago when I discovered Balsamic Vinegar.
One bunch Skinny Asparagus (about 15 stems)
2 Tbl. Sesame Oil
2 Tbl. Sesame seeds, toasted
2 tsp. lime juice
Blanche the stems for a few minutes to get the cooking process started. Pour EVOO on a ribbed griddle and quickly saute the asparagus on high heat to get markings while coating the stems in the EVOO. Add the sesame oil and half of the sesame seeds and continue to turn the stems until cooked (but still crunchy).
Place stems on platter – lightly squeeze lime juice over stems, add a splash of balsamic vinegar and top with remaining toasted sesame seeds.