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.
INGREDIENTS
- 10 asparagus spears
- 1 teaspoon sesame oil
- 1 teaspoon extra-virgin olive oil
- Kosher salt
SESAME VINAIGRETTE
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon sugar
- Kosher salt
- Freshly ground black pepper
- Salad greens
PREPARATION
- Preheat oven to 475F.
- 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.
- 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.
- Whisk the vinaigrette ingredients.
- Arrange the spears on individual plates with some salad greens and drizzle over the dressing.
