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Asparagi al Sesamo e Limone: Asparagus with Sesame and Lemon in southern Italian style. Easy and delicious!

Asparagus with Sesame and Lemon

Adapted from Mary Amabile Palmer; my main change was to turn it into a roasted dish, instead of boiled.
Course Side Dish
Cuisine Italian
Author TheSpicedLife


  • 1 lb fresh asparagus the bottom end trimmed
  • 3 T extra virgin olive oil divided
  • 2 cloves garlic minced
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 1/2 T sesame seeds I used white
  • 1 T finely chopped Italian parsley
  • flaky sea salt to taste


  1. Preheat the oven to 450 F. Prepare the asparagus and then place on a baking sheet. Drizzle one tablespoon of the olive oil over the spears--and then roll them a little to ensure the oil is distributed evenly.

  2. Roast for 10-15 minutes (depending on thickness of asparagus), until the spears are bright green, tender and charring in spots.

  3. While the asparagus is roasting, heat the remaining two tablespoons of olive oil in a small skillet over medium heat. Add the garlic and cook until golden brown and fragrant, 1-2 minutes. Then add the lemon juice, zest, sesame seeds and parsley. Mix and heat through, a minute or two.

  4. Transfer the cooked asparagus to a serving platter that is sloped or has sides (to keep the dressing from draining over the sides). Pour the prepared dressing over the asparagus. Sprinkle with flaked sea salt, toss and sprinkle one more time with flaked sea salt. Serve immediately.