Coconut-Lemongrass Rice and Sesame-Roasted Asparagus
Both of these are incredibly simple and easy and since they go so well together on the menu I’m putting them together here in one post. Get the rice simmering then move on to the asparagus and they’ll both be ready for the table at about the same time.
- Coconut Milk, 2 cans
- Rice, 2 cups
- Lemongrass, a tablespoon or two. Fresh lemongrass is sometimes hard to come by so this convenient tube is a handy substitute.
Combine the coconut milk with enough water to make four cups total. Bring it to a boil and add the rice. Lower the heat to a slow simmer, cover the pot and set a timer for about 25 minutes.
- Fresh Asparagus
- Sesame Oil
- Soy Sauce
- Sesame Seeds
Preheat the broiler then rinse the asparagus and trim the tough ends.
Spread the asparagus onto a baking dish in a single layer. Drizzle with sesame oil and a little soy sauce.
Sprinkle generously with sesame seeds then put it under the broiler for about five minutes, until it’s tender.
Once the rice is done, dump it into a bowl and add the lemongrass. Fluff it all together with a fork and serve hot.
Serve up the asparagus and enjoy!