Sesame Roasted Asparagus with Warm Pot Stickers
Total Time: 30 minutes
Lively colors and fresh flavors make this a simply delightful appetizer.
- 12 to 16 asparagus spears, tough ends trimmed
- 2 tablespoons sesame oil, divided
- 12 pot stickers, vegetable or chicken (found in the freezer section)
- 1/2 cup red bell pepper strips, cut thin, about 2 inches long
- 1 tablespoon sesame seeds
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon each minced fresh ginger and garlic
- Salt or soy sauce to taste
Additional options for colorful garnish
- Shredded carrots
- Peanuts, cashews or pumpkin seeds
- Cilantro, mint or basil
- Sliced pea pods
- 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 four plates. Scatter with the asparagus spears and top with the garnish.
Recipe modified with permission from PCC Natural Markets.