Asparagus With Toasted Sesame Aioli

Here's a great appetizer for springtime entertaining. The bold, toasty sesame oil adds depth to the classic garlic-lemon sauce. Arrange the crisp-tender asparagus spears, tips up, in a tall, clear glass, with the sesame sauce nearby, served in a radicchio leaf cup to add color. The asparagus can be cooked up to 1 day in advance. The sauce will keep for up to 1 week in a covered container in the refrigerator. Bring both to room temperature for serving.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 16  medium-thick asparagus spears (about 12 ounces, trimmed to even lengths)

• Toasted Sesame Aioli

• 1⁄4 cup mayonnaise
• 1  tablespoon  dark sesame oil (Asian)
• 2  teaspoons soy sauce
• 2  teaspoons fresh lemon juice
• 1  teaspoon toasted sesame seeds
• 1⁄2 teaspoon  minced fresh ginger
• 1  garlic clove, minced
• 1  leaf radicchio (optional)
•  toasted sesame seeds, for garnish

Directions

1. Steam the asparagus in a covered steamer over boiling water until crisp-tender, about 4 minutes.
2. Or, put the asparagus in a microwave-proof dish; add about 2 tablespoons water.
3. Cover tightly and microwave on high for about 3 minutes, or until crisp-tender.
4. Drain well.
5. Rinse with cold water and drain again.
6. Meanwhile, make the aioli:
7. Stir together all the aioli ingredients in a small bowl until smooth.
8. To serve, arrange the asparagus spears in a tall, clear glass container. Spoon the sauce into a radicchio leaf or small dish, garnish with sesame seeds, and place nearby for dipping.