1 1/2 lb Thin asparagus; up to 2 lb,
- trimmed
1 1/2 tb Neutral vegetable oil
Salt
Black pepper; freshly ground
2 tb Sesame seeds; toasted
1 tb Toasted sesame oil
Preheat the oven to 450 F. Cut the asparagus diagonally into 2"
pieces and place in a bowl. Drizzle with the vegetable oil and season
to taste with salt and pepper. Toss to coat, then spread on a baking
sheet in a single layer.
Roast the asparagus until just tender, 6 to 8 minutes, depending on
the thickness.
Transfer to a bowl, sprinkle with the sesame seeds, and drizzle with
the sesame oil. Toss to coat and serve hot.
Toasted Sesame Seeds:
Toasting brings out the nutty flavor of sesame seeds. Because they
are so small, it is best to toast them in a skillet on top of the
stove, where you can keep a close eye on them, rather than in the
oven.
Place the sesame seeds in a skillet over medium heat and toast,
stirring once or twice, until fragrant and lightly browned, 2 to 4
minutes. Once the seeds are toasted to your liking, remove them from
the skillet so they don't continue to brown from the residual heat in
the pan.
