Asparagus and Sprouting Broccoli with Peanuts and Black Sesame Salt

By Anh Vu From the book The Vietnamese Market Cookbook
Asparagus and Sprouting Broccoli with Peanuts and Black Sesame Salt from The Vietnamese Market Cookbook

The sea salt, ground peanut and sesame seed mix used here makes a simple but magical seasoning that can be used in a variety of dishes. In our schooldays, sometimes our packed lunch would simply be rice, pressed into dumplings and then dipped in this peanut and sesame mix. 

For how many? Serves 4


  • 200g asparagus tips
  • 200g purple-sprouting broccoli
  • Seasoning:
  • 2 tbsp salted, roasted peanuts
  • 1 tbsp sea salt
  • 1 tbsp sesame seeds
  • Shallot butter:
  • 5g butter
  • 2 tbsp dried shallots (or toasted dried onion)


1. Crush the rooasted peanuts with the sea salt in a pestle and mortar (or use a grinder or food processor). Add the sesame seeds and pound again, then mix well. 

2. Put a frying pan over a medium heat and add the butter.

3. Add the dried shallots and toss for a couple of minutes until golden, crispy and fragrant. Pour this shallot butter into a jug or bowl.

4. Add the asparagus and the sprouting broccoli to the same frying pan and stir-fry them for a couple of minutes - they will cook faster if you put a lid on the pan. 

5. Remove the asparagus and sprouting broccoli to a serving plate. Drizzle the shallot butter and sprinkle the peanut and sesame salt mixture over the vegetables, and serve. 

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