This is one of my family’s favorite side dishes. It is great with steak, chicken, or fish. I make it even more often now that I can get a two-pound package of asparagus at Costco for something slightly less than a King’s ransom.
Asparagus with Sesame Vinaigrette (4-6 servings)
- 2 pounds asparagus
- 1 teaspoon garlic, finely chopped
- ½ teaspoon salt
- ½ teaspoon white pepper
- 2 teaspoons dijon mustard
- 1½ teaspoons freshly squeezed lemon juice
- 4 tablespoons toasted sesame oil (non-toasted sesame oil works too, but the flavor is much less intense)
Cut off the tough lower ends of the asparagus spears and discard. Steam the asparagus until just tender. Drain, pat dry and set aside. Blend the remaining ingredients in a blender, cuisinart or mini-chopper (I use the mini-chopper). Both of these steps can be done a day ahead. If you are doing it ahead of time, put the asparagus along with a few paper towels in a plastic storage container overnight, storing the dressing separately. Just before you want to serve the asparagus, bring it out of the fridge, plate it and lightly drizzle the sesame dressing over the top and then serve.