Easy and still elegant, Roasted Asparagus can be a great side dish in the spring when the aspargus comes fresh from the fields. Asparagus is one of the few things that you won't find year round in Germany although Germans are known for eating lots of asparagus and its white cousin, spargel. Apparently, the aspargus plant is more sensitive than other plants and you just can't force it to supply more or it will stop all together. Somehow that make the vegatable sympathetic to me. Something that just refuses to bend to the fast pace of the world and people still love it and can't wait until it appears in the stores in the spring. You have to be on the watch for asparagus where we live because the best goes really fast. I have thought alot about trying to learn to can or freeze asparagus but so far I am just happy to eat it when it is there.
Duration: 15 Minutes
Cooking Utensils: heavy skillet or grill pan, tongs
Cooking surface: stove top
Be sure to get the really woody part off at the end. You can figure out where the hard part ends when you cut through, the center will be much lighter than the dark green outer skin.
1 Tab vegan margarine
2 Tabs olive oil
5 large fresh thyme sprigs or 1 Tab dried thyme
1 1/4 pound fresh asparagus spears, ends trimmed off
1 Tab sesame seeds
Coarse Salt and Pepper
Heat the oil and thyme sprigs in a heavy skillet. Place the asparagus in a single layer using tongs, toss to coat. After the asparagus has begun to cook, add the vegan butter and sesame seeds. Cook until the asparagus is beginning to brown in spots, about 8 minutes. Sprinkle with salt and pepper and serve.
Because margarine can burn easily, I like to add the margarine towards the end of cooking. I served this asparagus with couscous and a seitan "filet". Great simple meal that is ready in about 20 minutes if you have made the seitan previously.