This recipe comes from Mike Eberhart, author of Gluten-Free and Wheat-Free Gourmet Desserts. If gluten free is not a concern, then regular Tamari or soy sauce will also work well in this recipe.
Serve when done grilling. Final product should look something like this:
- Asparagus Spears (Fresh or Frozen)
- Gluten-Free Low Sodium Tamari (Wheat-Free Soy Sauce)
- Sesame Seeds
Select a flat-bottomed fry pan or griddle large enough to hold asparagus spears laid flat on bottom of pan. Spray pan with cooking spray, or apply a light coating of oil (peanut, olive, sesame — your preference). Place asparagus in pan and warm on medium heat on stovetop.
Drizzle some Tamari over top of Asparagus, somewhat evenly distributing over exposed surfaces. You will not need to completely soak the spears, you just want a reasonable amount for accent-flavor. Next, sprinkle sesame seeds over the asparagus as you see fit.
Use a fork or other device to rotate the spears once or twice as they cook through. Total cook time should only be a few minutes (perhaps 5-8) depending on if fresh or frozen spears are used, and how well-cooked you prefer your asparagus. Take care as not to burn them – reduce heat and increase grilling time as needed.