If you love sesame seeds and can’t get enough asparagus, you’ve got to try this benne-coated asparagus recipe from the cookbook Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen. 

Benne-Coated Asparagus

Adapted from Tupelo Honey Cafe by Elizabeth Sims with Chef Brian Sonoskus

Ingredients:

• 3 pounds asparagus, trimmed
• 2 tablespoons sesame oil
• 2 teaspoons sea salt
• 1 tablespoon freshly ground black pepper
• 3 tablespoons sesame seeds

Directions:

1. Blanch the asparagus in salted boiling water for 2 to 3 minutes, just until tender.
2. Heat the sesame oil in a large skillet over medium-high heat. Add the aspragus, cooking 2 to 3 minutes.
3. Add salt, pepper and sesame seeds.
4. Serve immediately.