Asparagus and Portabella with Roasted Sesame Seed



  • ½ lb asparagus
  • ½ lb portabella caps (stems removed)
  • 7-8 garlic cloves
  • ½ teaspoon coriander seed
  • ¼ teaspoon cumin seed
  • 2 teaspoons sesame seeds lightly roasted
  • 1 tablespoon crushed red pepper
  • 1 tablespoon cooking oil
  • Salt


  • Crush coriander and cumin seed with a mortar and pestle and set aside.
  • Peel and cut garlic cloves into thin slices
  • Remove the thick end stems of asparagus and peel the thick parts. Cut diagonally into about one inch pieces.
  • Add oil to a skillet and when hot add sliced garlic and cut asparagus and sauté for about five minutes in medium flame.
  • Lower the flame and add mushroom, crushed coriander and cumin and sauté for another 8 minutes
  • Add crushed pepper flakes and sauté for about 2 minutes. Season with salt.
  • Lightly crush the sesame seed and mix into the asparagus and mushroom. Turn off heat and let stand for about 5 minutes
  • Yields about 2-3 as an accompaniment
  • Note: This can be eaten with rice or as is as a snack. For a twist as a snack, divide the cooked asparagus, and mushroom into separate plates and top with shredded parmesan cheese.

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