Ingredients
- 200 gasparagus spears
- 200 gbroccolini spears
- 45 mlblack and white sesame seeds, toasted
- To tasteblack pepper
- 30 mlolive oil (for the glaze)
- 60 mlStaffords Sweet Thick Soy Sauce (for the glaze)
- 15 mlrice wine vinegar (for the glaze)
- 5 mlStaffords Garlic Paste (for the glaze)
Made with Staffords
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Method
Trim the asparagus and broccolini spears and blanch in a pot of boiling water for 1 minute.
Drain and cool under cold running water, then pat dry with a clean tea towel.
Heat a griddle pan on the stove. Whisk the glaze ingredients together in a small bowl.
Baste the vegetables with the glaze and sear in a single layer on the griddle pan for 1 to 2 minutes per side.
Transfer to a serving plate and scatter the toasted sesame seeds and black pepper over the top.
