Roasted Asparagus with a Sesame Vinaigrette

Name: Roasted Asparagus with a Sesame Vinaigrette
Ingredients: 1/2 pound asparagus; 1/2 teaspoon toasted sesame oil; 1/2 teaspoon olive oil; Pinch of salt; 1 scant tablespoon soy sauce; 2 teaspoons rice vinegar; 1/2 teaspoon toasted sesame oil; 3/4 teaspoon sugar

December 9, 2011

I learned to roast my asparagus from Nina Simonds, the expert on health giving Asian foods, and after trying it the first time, I’ve never turned back. I buy a full 1/2 pound and extract about four spears before roasting, to save for a stir-fry. Leftovers make a wonderful BLA (see below) or just a salad.

Recipe notes

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