This is an adopted recipe, was originally submitted by the legendary Mean Chef. I have not made any changes to it (I wouldn't dare!)
- Snap the ends from the asparagus — they'll break at the point of tenderness.
- Or slice the ends off closer to the root end and peel spears with a swivel-bladed vegetable peeler.
- Rinse, then soak for a few minutes in a couple of changes of cold, lightly salted water.
- Agitate lightly to release grit that may be trapped.
- Rinse well again.
- Drain and pat with paper towels to absorb moisture.
- Spread asparagus in a single layer on a large, rimmed baking sheet.
- Drizzle with olive oil and sprinkle with 1/4 teaspoon salt.
- Shake pan to distribute ingredients.
- Roast in a preheated 425-degree oven 12 to 15 minutes.
- Test for tenderness.
- While the asparagus is cooking, melt the butter in a small saucepan.
- Whisk in the juice concentrate, sesame oil, ¼ teaspoon salt and several grindings black pepper.
- Keep warm.
- Transfer asparagus to a serving dish.
- Drizzle with the butter, sprinkle with sesame seeds and serve immediately.
This is a really good recipe!! I steamed my asparagus because I didn't want to bother with roasting it in the oven. The sauce is really good and like Kari said, it would be good on other things too. I will definitely be making it again.
A very simple recipe to follow and the taste is outstanding. The sauce would be fabulous with a multitude of different foods. I used very thin asparagus so the cooking time was a little off but other than that, there were no problems. This dish is easy enough to make everyday but sophisitcated enough for company fare. Definately added to my keeper list, as all of your recipes are, Mean!
Very good. As asparagus is so seasonal, I have also tried this with young green beans with a great success.