Sesame Noodles with Asparagus

Bread and Jam for Frances is at the top of all the books I've read to my children. It's wonderful for many reasons, and sets the standard for school lunches. A standard I have failed to uphold.

During the school year, I seem barely able to place sliced turkey and cheese together, let alone live up to the school lunches in this book. One day, Albert, a friend of Frances, opens his lunch to find his mom has packed: a cream cheese-cucumber-and-tomato sandwich on rye bread, a pickle, a hard-boiled egg, a salt shaker, grapes, a tangerine, and custard. The next day is even better ... and she's a badger!

Every August, resolve that I'll make better school lunches. But mostly I don't. This year I have a new approach. I'm looking for hearty pasta or grain salads that need neither refrigeration nor heat to taste wonderful in the school cafeteria or office cubicle. An oil &vinegar-based dressing is involved to keep the salad safe throughout the morning-with a small freezer pack thrown in if needed.

This is a streamlined recipe from Deborah Madison, whom I love. The ingredient list is pared down and I decided against diagonal-cut asparagus though that would look very nice. I endorse her note that many other veggies would work well here. Can easily see myself adding last night's leftover veggies before the noodles head out the door.  Would like to think Albert's mother would approve. 

Photographer & lunch eater: Elisabeth Heissner

Ingredients

Marinade

¼ cup light sesame oil

1 tablespoon toasted sesame oil

7 tablespoons soy sauce

3 tablespoons balsamic vinegar

4 tablespoons brown sugar

2 teaspoons kosher salt

1 teaspoon sriracha

1 clove garlic finely chopped

10 green onions (including the greens), cleaned and thinly sliced

Pasta and Asparagus

2 lbs asparagus, trimmed and sliced in 1 inch sections

Spaghetti or linguine (16 ounce box)

¼ cup sesame seeds toasted until lightly brown

Preparation

Stir marinade ingredients together in a microwave proof bowl. Cover bowl with wax paper and pop in microwave. Cook for about a minute. You can always put the marinade in a saucepan and cook on the stovetop for a minute or two as well. I do this to mellow the “rawness” of the garlic and green onion.  We’re kind of wimpy about too much bold flavor around here.

Fill your pasta pot with water and about 1 tablespoon of kosher salt. Bring to a boil and add cut-up asparagus. Let asparagus cook for about 3 minutes. You want the asparagus tender, not mushy. When the asparagus is done, fish it out of the pot with a slotted spoon and place it on a paper towel-covered plate to catch excess water. Set aside.

Bring water in your pasta pot back to a boil and add the pasta. Cook according to the time stated on the package. Once pasta is done, drain into colander and run cold water over it if you prefer the dish closer to room temperature. Drain very well as you don’t want to carry extra water back to the pot.

Return pasta to the pot and add the asparagus, marinade, and toasted sesame seeds. Toss well to combine. A good dose of ground black pepper is always welcome. Serve warm or at room temp.