Sesame Roasted Asparagus with Warm Pot Stickers
Welcome spring! And what better way to celebrate than with first-of-the-season asparagus? Each year as the baby green shoots begin to break through the warming earth, I start to dream up new ways to present them. This year I’m offering up a bit of a twist: sesame-scented and roasted asparagus; sizzling, plump pot stickers; and a lively play of colorful garnish. This truly is gorgeous and offers bright, fresh flavors. Enjoy!
- 12 to 16 organic asparagus spears, tough ends trimmed Add to list
- 2 tablespoons sesame oil, divided Add to list
- 12 pot stickers, vegetable or chicken (found in the freezer section at PCC) Add to list
- 1/2 cup red bell pepper strips, cut thin, about 2 inches long Add to list
- 1 tablespoon sesame seeds Add to list
- 1 tablespoon rice vinegar Add to list
- 1 tablespoon sugar Add to list
- 1 teaspoon each minced fresh ginger and garlic Add to list
- Salt or soy sauce to taste Add to list
Additional options for colorful garnish
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 4 plates. Scatter with the asparagus spears and top with the garnish.
Recipe by, PCC Chef
Source: PCC Fresh, March 2010
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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