Roasted Asparagus with Sesame Vinaigrette

Makes 2 first course servings.

I know that spring has arrived when the beautiful asparagus is everywhere. I love this dish with its dressing and with a bit of salad greens on the side.  Nina Simonds, the expert on Asian, healthy food was the inspiration.  

For a more filling dish, you may wish to add some mozzarella.


  • 10 asparagus spears
  • 1 teaspoon sesame oil
  • 1 teaspoon extra-virgin olive oil
  • Kosher salt


  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • ¼ teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • Salad greens


  1. Preheat oven to 475F.
  2. Hold each spear with both hands and snap it at the point where it breaks easily. Discard the bottom part. Rinse and pat dry. Trim the ends on a diagonal to make them even.
  3. Lay the spears on a baking tray lined with heavy aluminum foil. Drizzle the sesame and olive oils over the asparagus. Salt lightly. Roll the spears to coat all sides. Bake for about 9 minutes. The spears should be almost soft.
  4. Whisk the vinaigrette ingredients.
  5. Arrange the spears on individual plates with some salad greens and drizzle over the dressing.