Quick post today! There’s not much floating around in my head right now, so I give you minimal tangential commentary today. Of the two times I’ve prepared asparagus, this was way better. It’s simple and flavor-intense and uses the sesame seeds you have left over from sesame noodle night. Thank you Epi for the inspiration but no thank you for making it unnecessarily complicated. Rest assured, Oh, Sustenance! will never include fleur de sal in an ingredient list.
Grind up your salt and spices the best you can. Not having a mortar and pestle, I used the bottom of a glass cup on a plate and it worked moderately successfully. Sauté the asparagus in oil. Put it on your serving plate when it’s done and sprinkle generous with the sesame salt mixture. It´s good.