Carrots & Asparagus with Sesame or Sunflower Seeds
I generally make this once a year. It's a kind of celebration or recognition that we are right on the cusp of the change of seasons. It is really tied to a very specific time: there are still a (very) few stored carrots around, and the very first asparagus is showing up, but it is scarce and expensive. So there's maybe a two week period when it makes sense to make this.
I do like this better with sesame seeds, but of course when I went to look for them I discovered I didn't have any. The sunflower seeds at least have a fighting chance of being local, but they should have been chopped up or lightly crushed; they didn't stick to the vegetables in the way that the sesame seeds do being a bit too large. Tasted fine though.
2 servings
15 minutes - 10 minutes prep time
2 medium carrots
10 to 12 spears of asparagus
1 tablespoon butter
1 tablespoon sesame or crushed sunflower seeds
Peel the carrots and cut them into 4 quarters lengthwise, forming shapes similar to that of the asparagus. Clean the asparagus and snap off the tough ends.
Put the carrots in a pot where they can lie completely covered with water, and add water to just cover them. Cook them for 5 minutes. Add the asparagus, and cook for another 4 or 5 minutes.
Drain off the water, and set the vegetables aside. Add the butter and seeds, and cook for a minute until the seeds begin to brown. Add the vegetables back into the pan, and stir them gently to coat them in the butter and seeds.
I do like this better with sesame seeds, but of course when I went to look for them I discovered I didn't have any. The sunflower seeds at least have a fighting chance of being local, but they should have been chopped up or lightly crushed; they didn't stick to the vegetables in the way that the sesame seeds do being a bit too large. Tasted fine though.
2 servings
15 minutes - 10 minutes prep time
2 medium carrots
10 to 12 spears of asparagus
1 tablespoon butter
1 tablespoon sesame or crushed sunflower seeds
Peel the carrots and cut them into 4 quarters lengthwise, forming shapes similar to that of the asparagus. Clean the asparagus and snap off the tough ends.
Put the carrots in a pot where they can lie completely covered with water, and add water to just cover them. Cook them for 5 minutes. Add the asparagus, and cook for another 4 or 5 minutes.
Drain off the water, and set the vegetables aside. Add the butter and seeds, and cook for a minute until the seeds begin to brown. Add the vegetables back into the pan, and stir them gently to coat them in the butter and seeds.
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