Sesame Asparagus with Vegetable Lo Mein & Eggrolls

Day 18

I only used half the asparagus yesterday for the Eggs Benedictine, so I cooked the rest today in a sesame sauce and served it with Laura's leftover lo mein and the rest of the eggrolls. How fun is that? 

Sesame Asparagus with Vegetable Lo Mein & Eggrolls

Sesame Asparagus

Asparagus is one of those health foods that we should apparently be eating more of. I take advantage of the sales, and get it when it goes on sale when I can.  This time Sobey's had it on for 3.99 - I think it's regularly 4.79. It's no 99 cent broccoli deal, but still better than paying full price! Laura plans to grow it in a future garden. 

The Sesame Sauce

1.5 tbsp sesame oil

1 tbsp white wine vinegar

1 tbsp soy sauce

1 tsp sugar

Kosher salt

Sesame Asparagus

I cut the asparagus into 2" pieces and threw them in the skillet to cook with the sauce and 2 tbsp sesame seeds. I overcooked them a bit at 10 minutes, when 5 or 6 would have been enough. However, they were still fantastic, and at least they weren't mushy...just not crispy.

Lo Mein of Laura

This was unsurprisingly good reheated. We reheated in a large non-stick skillet with a small amount of water - like a tablespoon. Maybe even better than it was on Tuesday!

Leftover Lo Mein

Eggrolls of Sobeys

Again, mine was served with homemade plum sauce, but Laura had some of the sauce that came with the eggrolls, which is also pretty good.

Compliments eggrolls

Plum sauce of Erin

Reviews/Comments

The meal was excellent, and we both give it an 8. My favorite part was the quick prep time; it came together in about 20 minutes. That's gotta be worth even more than flavor once in awhile. Not always, but sometimes.

Make it Vegan

Ummm...you would want to find substitutes for the plum sauce, the sugar in the sesame sauce, and the honey in the lo mein.