Ingredients
Instructions
- Snap the ends from the asparagus — they'll break at the point of tenderness.
- Or slice the ends off closer to the root end and peel spears with a swivel-bladed vegetable peeler.
- Rinse, then soak for a few minutes in a couple of changes of cold, lightly salted water.
- Agitate lightly to release grit that may be trapped.
- Rinse well again.
- Drain and pat with paper towels to absorb moisture.
- Spread asparagus in a single layer on a large, rimmed baking sheet.
- Drizzle with olive oil and sprinkle with 1/4 teaspoon salt.
- Shake pan to distribute ingredients.
- Roast in a preheated 425-degree oven 12 to 15 minutes.
- Test for tenderness.
- While the asparagus is cooking, melt the butter in a small saucepan.
- Whisk in the juice concentrate, sesame oil, ¼ teaspoon salt and several grindings black pepper.
- Keep warm.
- Transfer asparagus to a serving dish.
- Drizzle with the butter, sprinkle with sesame seeds and serve immediately.