Prep 5 mins
Cook 5 mins
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.
- 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.
This is an excellent divergence from the way I usually make asparagus (steamed). Instead of boiling the asparagus I sauted it in the marinade to preserve the asparagus nutritional value. I also used kosher salt and added a little more dijon mustard as we like it. I served the the asparagus with Baked Salmon with Mustard-Dill Sauce and Crispy Potato Bites (for the kids otherwise we would have eaten it with dill rice). Thank you for this recipe.
This sauce was delicious! I was a little hesitant about the dijon mustard, but it just mellowed the flavor of the sauce and added a nice texture. I didn't, however, like the sauce on asparagus. The flavor of the asparagus was overpowered by the sauce. I think I'd like it better on some other veggies - green beans, cauliflower, maybe even as a dip for artichokes. Fish would be good too!
Loved it! Very simple and delicious! I love the taste of sesame oil and think that I might add a bit of minced ginger next time. Thanks evelyn for another great recipe.