Sesame Asparagus Soup with Egg and Gomasio

Asparagus SoupWe are right in the heart of the spring season, which means that sweet spring-green sticks of asparagus are in season, and often on sale. This is the perfect time of year to make an easy asparagus soup. All you really need is asparagus, perhaps an onion, some olive oil or butter, and a bit of salt. Just add water, and these ingredients become a flavorful pureed soup that lets you enjoy the full flavor of the asparagus.

This soup base can then be adopted in innumerable ways. The version that I am sharing today is made with sesame seed oil, and is served with gomasio (sesame-salt), hard-boiled egg, and a squeeze of lemon juice.

The first step is to chop the asparagus. Break off and discard the tough base ends, which are not as tender and pliable as the rest of the stalk. (These ends can be used in a stock if you are feeling resourceful.) The remaining stalks can then be chopped into large pieces.

Gomasio is a flavorful condiment that can be purchased, or you can find a recipe to make it yourself. It only has two ingredients: sesame seeds and salt, which are roasted together. After hard-boiling the eggs, I experimented with crumbling them with a fork or a sieve, but you could also just slice the egg instead. Don’t forget the lemon! It brings everything together.


Serves 4


  • 1 bunch of asparagus (about 1 1/4 lbs)
  • 1 medium onion
  • 2 tablespoons of olive oil, butter, or etc.
  • 4 cups of broth- vegetable, chicken, etc (can also use water)
  • 2 tablespoons of sesame oil
  • 2 teaspoons of salt, or to taste
  • 4 eggs, hard-boiled
  • 4 tablespoons of gomasio
  • 1 large lemon


Break off the tough ends of the asparagus, and then roughly chop the remaining stalks. Dice the onion.

Heat the oil/butter (not the sesame oil) in a medium pot, then add the asparagus and onion. Saute for about 5 minutes.

Add the broth, bring to a boil, and simmer for about 10-15 minutes, or until the asparagus is tender. Turn off the heat and add sesame oil and salt.

Puree in a blender, in two batches. Taste for salt. Pour into bowls and serve with chopped or crumbled egg, gomasio, and lemon wedges.

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