William Rice would almost certainly not have run the following recipe if I’d submitted it years ago because it calls for toasted sesame oil, an obscure ingredient at the time. Now the item is much better known, and for Washington metro area readers at least, fairly easy to obtain.
Which suggests another food writing lesson learned: Times change, tastes change, and editors do too, so it’s vital to keep your culinary skills current. (Still another lesson is understanding the importance of writing good recipe introductions; see my tips here. And for tips on what editors are looking for, go here.)
I like to serve asparagus often when it’s in season, usually by braising it in a little chicken broth, or roasting it with olive oil, or by readying this nothing-to-it stir-fry. It shows off the flavor, color, and slightly crunchy texture of the vegetable well, and lends a vaguely Asian touch to a meal.
Tip: Don’t confuse oriental toasted sesame oil with the mild-tasting sesame oil that is available in health food stores. Asian-style sesame oil has a distinct toasty flavor and rich brown color. It’s usually stocked in grocery stores in the same section as soy sauce. I suggest reduced sodium soy in this recipe as it keeps the dish from being too salty.
1 1/2 pounds fresh asparagus (untrimmed)
1 1/2 tablespoons sesame seeds
1 1/2 tablespoons toasted sesame oil
2 teaspoons reduced-sodium soy sauce or regular soy sauce
Coarse ground gourmet-blend (pink, black, and green) peppercorns for garnish, optional
Break off and discard the tough ends from the asparagus spears; only the tenderest 5 to 6 inches of the spear tops should be used. Cut the trimmed asparagus spears on a diagonal into 1 1/2-inch pieces.
In a 12-inch or similar nonstick skillet over medium-high heat, toast the sesame seeds, stirring constantly, until they just begin to turn light brown. Watch carefully and immediately turn them out onto paper toweling. In the same skillet, heat the oil to hot but not smoking. Add the asparagus pieces, and adjust the heat so they cook rapidly but don’t burn. Cook, stirring 2 minutes or until the pieces are crisp-tender when tested with a fork. Add the soy sauce; cook, stirring, about 1 minute longer. Sprinkle some sesame seeds over top. Add a sprinkling of coarsely ground multi-blend peppercorns, if desired. Serve the remaining seeds separately at the table so diners can add more to taste. Makes 4 servings.
Kathy Shea Mormino says
Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:
http://www.the-chicken-chick.com/2013/03/clever-chicks-blog-hop-24-and-three.html
I hope you can make it!
Cheers,
Kathy Shea Mormino
The Chicken Chick
Nancy Baggett says
Great story, David. I've got one about the writing part: After I did a session on editing, pruning, polishing and generally agonizing to get prose shining, a chef came up afterward and said, "OMG, I thought you just wrote it up and turned it in. I never knew about all this multiple drafts stuff!"
David says
I remember being at a culinary conference with Flo Braker and a woman started talking to us, telling us that she was writing her first cookbook, and *gulp*– she "…had to test some of the recipes up to three times!"
I guess that seemed like a lot to her, but when she walked away we both chuckled and Flo said, "Gosh, you're lucky if you get it right by the third time!"
Tinky says
I am so jealous o you having fresh asparagus! But it will come my way. Great advice. Alas, my problem is usually the opposite of the one you had then; my recipes are too pedestrian for a lot of editors. But I keep at it. Thanks, Nancy.
Nancy Baggett says
I only wish there had been bloggers posting then to spare me from having to stumble along & learn by doing stuff wrong 🙂
Jane says
I really love reading stories like this, Nancy, about the genesis of a well-known food writer/cookbook author's career. It's fascinating to me to hear how one article/idea/job eventually lead to another. The advice you share in this post is meaningful even for a casual food blogger (like me 🙂 who wants to try and "get it right" when sharing recipes and experiences. Wonderful stuff, as usual!
Nancy Baggett says
Thanks for posting. I just had this recipe last night for supper–very tasty! Good luck on the food writing.
Aviva Goldfarb says
Love the asparagus recipe and I can't wait to try it as soon as I can get my hands on some local, freshly picked asparagus. Also great advice for aspiring food writers, Nancy. Thanks!