** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Place asparagus spears in a large skillet; add boiling water and salt. Cook
for 5-7 minutes or until tender.
2. Remove asparagus and keep warm. Drain
cooking liquid, reserving 1/2 cup in a small saucepan.
3. Combine cornstarch
and cold water; stir into liquid. Cook and stir over medium heat until
thickened and bubbly; cook and stir 1 minute more.
4. Stir in butter until
melted. Spoon over asparagus and sprinkle with sesame seeds. Serve
immediately.
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Dietary Notes:
This recipe is high in Vitamin A with 24% of your daily recommended intake per serving. This recipe is high in Vitamin C with 49% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Corn, Asparagus, Sesame Seeds allergies.