Asparagus with Sesame Vinaigrette

Source: Seattle Times (around Easter, 2009)

Ingredients

• 2 lbs. Asparagus
• 2 teaspoons Toasted Sesame Oil
• 2 teaspoons Olive Oil
• ⅛ teaspoon Salt
• 1 Soy Sauce
• 2 tablespoons Rice Vinegar
• 1½ teaspoons Toasted Sesame Oil
• 1 teaspoon Sugar

Method

1. Preheat oven to 400°F.

2. Snap end from the asparagus and rinse very well to remove any dirt and grit. Pat dry with paper towels. Spread in a shallow baking pan or jelly roll pan.

3. Combine the sesame and olive oils. Drizzle over the asparagus and sprinkle lightly with salt. Shake pan lightly to coat asparagus. Roast 10 to 12 minutes, or until tender when pierced with the tip of a paring knife. Shake pan once during cooking time.

4. Vinaigrette: In a small jar, combine the soy sauce, rice vinegar, sesame oil and sugar. Close jar and shake well to combine.

5. Serve the asparagus warm, at room temperature, or cold with sesame vinaigrette drizzled over the top.