Asparagus with Shoyu and Sesame Seeds

Preparation info
  • Serves


    • Difficulty


Appears in
Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

Such a simple and refreshing way to serve asparagus! It’s particularly lovely as a starter to an Eastern-style meal, such as Persian Pilaf or Aubergine Pilaf Cake.


  • 125 g ( oz) slim asparagus or asparagus tips, washed and trimmed if necessary
  • 1–2 tbsp


Bring a 1cm (½in) depth of water to the boil in a saucepan, add the asparagus and cook for about 3 minutes (if slim), or 5–7 minutes, or even longer (if thick), until they are just tender to the point of a knife. Drain and plunge into cold water to stop the cooking process, then drain again.

Divide the asparagus between two serving plates, drizzle with the shoyu and sprinkle with the se