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."
photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:




  • Steam the asparagus in a covered steamer over boiling water until crisp-tender, about 4 minutes.
  • Or, put the asparagus in a microwave-proof dish; add about 2 tablespoons water.
  • Cover tightly and microwave on high for about 3 minutes, or until crisp-tender.
  • Drain well.
  • Rinse with cold water and drain again.
  • Meanwhile, make the aioli:

  • Stir together all the aioli ingredients in a small bowl until smooth.
  • 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.

Questions & Replies

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  1. I served this with fish and a bean dish done asian style and it fitted in wonderfully. Dh was less enthusiastic becuase the aioli was not sweet enough for him, he said it was a little too sour. I would agree with him .. to a point, this was never meant to be a sweet dish after all. I served this wilh baby asparagus tips and it was a nice accompyment to our meal. Made for Zaar World Tour 2008. Thanks!
  2. ZWT4: Excellent! I served this alongside of a Thai chicken dish - yum!! I loved this asparagus!! I can't wait to make it again!


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