Asparagus With Sesame Oil Vinaigrette

"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."
photo by lazyme photo by lazyme
photo by lazyme
photo by PaulaG photo by PaulaG
Ready In:




  • 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.

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  1. Abby, Sarah & Eli's Mom
    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 Recipe #54202 and Recipe #87378 (for the kids otherwise we would have eaten it with dill rice). Thank you for this recipe.
  2. Julie F
    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!
  3. lazyme
    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.
  4. Dr. Jenny
    DH and I loved this easy, flavorful, and FAST way to prepare asparagus. I agree with the other reviewers that the dijon gave it a nice tang. Thank you for posting this keeper. We will be making it frequently.
  5. MsSally
    This was outstanding, I made a 2 serving recipe and ate the whole thing. The dijon mustard gave it a great tang.


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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