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Asparagus at a Market in Provence
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La Belle Cuisine
Sesame-Roasted Asparagus
The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running
Press
(Serves 4)
“Sesame
oil, the dark nutty elixir pressed from toasted sesame seeds,
has a fantastically potent flavor and fragrance. It can easily over-
power most foods, so we add it carefully. In this dish it is combined
with a light sprinkling of sesame seeds, soy sauce, Sherry, and hot
pepper flakes to lace the asparagus with flavor without covering
its wonderful character.”
1
pound asparagus spears, trimmed
2
tablespoons dry Sherry
2
tablespoons vegetable oil
1
tablespoon soy sauce
1
tablespoon sesame seeds
1
teaspoon Asian sesame oil
Pinch
of red pepper flakes
1. Preheat the oven to 450° F.
2.
Arrange the asparagus in a single layer in a large baking pan.
3.
Whisk together the Sherry, vegetable oil, soy sauce, sesame seeds,
sesame
oil and red pepper flakes in a small bowl. Drizzle over the
asparagus and
roll the spears to coat evenly.
4.
Roast until tender, 6 to 8 minutes, depending on the thickness of
the
spears. Taste for seasoning. Serve immediately.
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