Asparagus with Sesame Oil Vinaigrette

June 3, 2013

farmers market asparagus

(adapted from The Washington Post Cookbook, by Bonnie S. Benwick)

Serves 4

2 lbs. asparagus, trimmed
Olive oil
1 tsp. minced garlic
½ tsp. kosher salt
½ tsp. ground black pepper
2 tsp. Dijon mustard
2 tsp. lemon juice
¼ c. sesame oil

Heat oven to 350. Place trimmed and cleaned asparagus on a roasting pan and toss in a small amount of olive oil. Roast in the oven until they just turn bright green about 8 minutes. Combine remaining ingredients in a food processor. When asparagus has cooled just a bit, pour over dressing, toss and serve.

Note: This dish can be saved, stored in the refrigerator and served cold for lunch.

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