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Sumptuous Suppers
by Rose Elliot
If you can make the dressing in advance -  24 hours is not too long - the flavor of the wasabi mellows and is delicious and refreshing with the asparagus.
Preparation 10 minutes
Cooking 15-20 minutes
Serves 4



    • 1 lb asparagus, trimmed
    • 2 tablespoons toasted sesame oil
    • salt

    For the wasabi vinaigrette
    • 1 packet (2 teaspoons) wasabi powder
    • 2 tablespoons warm water
    • 1 tablespoon rice vinegar
    • 1 tablespoon flavorless vegetable oil such as grapeseed
    • 2 tablespoons toasted sesame oil
    • salt and pepper, to taste


1. Toss the asparagus in the sesame oil, spread out on a baking sheet, and sprinkle with salt. Roast in a preheated oven, 425°F, for about 15 minutes, or until just tender and lightly browned in places.

2. To make the vinaigrette, put the wasabi into a lidded jar, add the warm water and mix to a paste. Add the rice vinegar, vegetable oil, sesame oil, and some salt and pepper, put the lid on and shake vigorously for a few seconds until smooth.

3. Arrange the asparagus on individual plates and drizzle the vinaigrette on top. Serve hot, warm, or cold.


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