Trim any dry bases and tips off the garlic bud stems. If the buds are large (over 1/2 inch), split them lengthwise, leaving both halves attached to the stem.
Cook garlic buds in boiling water until almost crisp-tender, about 4 minutes. Drain and rinse with cold water to stop cooking.
Mix lemon juice and soy sauce and set aside.
Melt butter with sesame oil in a heavy skillet over medium-high heat. Add garlic buds and saute until crisp-tender, about 2 minutes.
Toss cooked garlic buds in soy-lemon mix to coat.
Season with pepper and sprinkle with sesame seeds.
The fresh, asparagus-like garlic buds have a lovely mild flavor that comes through nicely with the bright lemon-soy dressing.
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 4|
|Calories from Fat: 85 (49%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 15.3mg||5 %|
|Sodium 71.9mg||2 %|
|Potassium 260.7mg||7 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 18.7g|
|Protein 4.5g||6 %|
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Calories per serving: 173
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