Ingredients
1
lb fresh asparagus spears (about 16)
1
tablespoon dark sesame oil
1
teaspoon soy sauce
1/2
teaspoon wasabi paste
1/4
teaspoon black or white sesame seed
Preparation
Heat oven to 450°F. Break off tough ends of asparagus as far down as stalks snap easily. In ungreased 15x10x1-inch pan, place asparagus spears in single layer.
In small bowl, mix remaining ingredients except sesame seed; pour over asparagus, turning asparagus to coat evenly.
Roast 8 to 10 minutes or until asparagus is crisp-tender (asparagus will appear slightly charred). Sprinkle with sesame seed.
