Ingredients

Preparation 25 minutes

2 tablespoons sesame seeds
1 1/2 to 2 pounds thin asparagus spears, bottoms trimmed and discarded
1 1/2 tablespoons peanut oil
Salt and freshly ground black pepper
1 tablespoon sesame oil

Directions

Preheat oven to 450 F.

Gently roast the sesame seeds in a dry saute pan over a low-medium flame. Stir constantly until they just begin to turn tan and pop, about 4 minutes. Transfer to a bowl and set aside.

Cut the asparagus diagonally into 2-inch pieces and place in a bowl. Drizzle with the peanut oil and season with salt and pepper to taste. Toss to coat evenly, then arrange on a baking sheet in a single layer.

Roast the asparagus until just tender, about 6-8 minutes.

Transfer asparagus to a bowl and sprinkle with sesame seeds. Drizzle with sesame oil and toss to coat. Serve immediately. Makes 4 servings.