Asparagus With Sesame Oil Vinaigrette |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is the Runner-Up recipe for 1987 in the San Francisco Chronicle. Because sesame oil is such an integral part of the dressing, be sure you use fresh oil of the highest quality. This asparagus makes a perfect accompaniment to grilled, broiled or fried salmon fillets or steak. Toasted sesame seeds sprinkled over the asparagus just before serving are a nice touch. Other vegetables, such as green beans, work well with this dressing. From Bruce Cost. Ingredients:
2 lbs asparagus, trimmed |
1 teaspoon finely-minced garlic |
1/2 teaspoon salt |
1/2 teaspoon fresh ground white pepper |
2 teaspoons dijon mustard |
1 1/2 tablespoons fresh lemon juice |
4 tablespoons sesame oil |
Directions:
1. Boil the asparagus in a large quantity of water for 3 to 5 minutes, depending on thickness, then drain and run under cold water to stop the cooking. Dry thoroughly. Combine the garlic, salt, pepper, mustard and lemon juice in a bowl and whisk to blend. Whisk in the sesame oil. Pour over the asparagus, toss and serve.
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