Asparagus and Sprouting Broccoli with Peanuts and Black Sesame Salt

Asparagus and Sprouting Broccoli with Peanuts and Black Sesame Salt from The Vietnamese Market Cookbook. This asian recipe makes for a delicious, simple side dish. Perfect for when asparagus and sprouting broccoli is in season.

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. 

Serves 4


200g asparagus tips
200g purple-sprouting broccoli
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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