ASPARAGUS IN DILL BUTTER WITH TOASTED SESAME SEEDS
The dill really sets off the freshness of the asparagus and the toasted sesame seeds add a delicious nutty crunch.
60 asparagus stalks cut 4” long (5 stalks per person)
1 cup butter, melted
¼ cup fresh dill, minced
¼ cup toasted sesame seeds
Trim and steam the asparagus spears for 6 to 7 minutes, but do not overcook. If the sesame seeds are not toasted do so. Place the seeds in a small dry pan on medium and shake until they turn a golden brown. Remove from the pan onto a plate and set aside to cool to room temperature. To serve, transfer the asparagus spears to a long platter. Melt the butter in a small saucepan with the dill, pour it over the asparagus, and sprinkle the sesame seeds over the entire platter.
Butter is of water, dill is of air, and both the asparagus and sesame seeds are of fire.