Sesame Buttered Pecan-Asparagus
Categories: Vegetable, Dixie, Side dish, Regional
Yield: 6 servings
2 lb Fresh asparagus
1 cu Boiling water
1/2 ts Salt
1 tb Cornstarch
1/4 c Cold water
1/4 c Butter
2 tb Sesame seeds toasted
1/3 c Pecans chopped & toasted
Put asparagus spears into a large cast iron skillet.
Add boiling water & salt.
Cook for 5-7 mins. until tender.
Remove asparagus but keep warm.
Drain cooking liquid but reserve 1/2 cup in a small saucepan.
Combine cornstarch & cold water.
Stir well to dissolve corn starch the pour into liquid.
Cook while you stir over med-heat until thick & bubbly.
Cook & stir for 1 min. more.
Stir in butter until melted.
Spoon over asparagus then sprinkle with pecans & sesame seeds.
ORIGIN: Betsy Noonan, Atlanta-GA, circa 2008