Sesame Seasoned Asparagus and Bell Pepper
A mixture of colorful vegetables covered in deeply flavored and aromatic sesame dressing.
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Peel the skin from the hard root of the asparagus using a peeler. Cut into 3 cm (1.2 in.) lengths.
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Remove the seeds from the bell pepper, divide into 1 cm (1/2 in) wide, 3 to 4 cm (1 to 1.5 in.) long pieces.
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Boil both (1) and (2) in lightly salted water (extra). Strain and set aside to cool.
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Mix (A) in a bowl and dress (3).
Cooking Basics
The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
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