A vibrant and flavorful asparagus dish with a hint of sesame and lemon, perfect for any occasion.
Trim the tough ends of the asparagus and peel the stalks if desired.
Peeling the stalks can make them more tender and visually appealing.
Cut the asparagus into 1-inch diagonal pieces.
Cutting diagonally increases the surface area for better flavor absorption.
Boil the asparagus in salted water for 5 minutes until crisp-tender, then drain and cool under cold water.
Cooling under cold water stops the cooking process and retains the vibrant green color.
Sauté the green onions in butter over medium heat for 1 minute.
Stir constantly to prevent burning and evenly cook the onions.
Add the asparagus, lemon zest, and lemon juice to the skillet and cook for 2 minutes, stirring gently.
Ensure the asparagus is evenly coated with the lemon mixture.
Season with salt and black pepper, then sprinkle with sesame seeds.
Toast the sesame seeds beforehand for a richer flavor.
Serve the dish garnished with lemon slices and parsley sprigs.
Arrange the garnish attractively for a professional presentation.
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