 | | Directions | ASPARAGUS:
- Steam asparagus in stearmer or in a frying pan filled with cold water to cover asparagus.
- Simmer until crisp tender, approximately 10 minutes.
- If using a grill pan, drizzle 2 tablespoons of olive oil on pan, heat to medium, place asparagus in a single layer on pan.
- Grill until bright green in color, 5 minutes, then turn each spear and grill 2-3 minutes more.
- They should be bright green and have grill marks in places.
- Sprinkle with sesame seeds.
- If steaming or simmering, remove to papertowels to drain, then place directly on a platter when done.
- Drizzle with white balsamic vinaigrette and sprinkle with two tablespoons lemon zest.
VINAIGRETTE:
- Place all ingredients in a glass jar and shake well.
- Store in the refrigerator.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: steamer, frying pan or grill pan
Servings: 8
|  | | Ingredients | | - | | ASPARAGUS: |
| - | | 36 medium to large asparagus stalks (2 bunches) - woody bottoms snapped off |
| - | | 1/4 cup white balsamic vinaigrette - see below |
| - | | 2 tablespoons lemon zest plus lemon slices for garnish |
| - | | 3 tablespoons sesame seeds |
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| - | | VINAIGRETTE: |
| - | | 3/4 cup olive oil |
| - | | 3 tablespoons white balsamic vinegar |
| - | | 1 teaspoon dried mustard |
| - | | 1/2 teaspoon sugar |
| - | | 1/2 teaspoon salt |
| - | | 1 clove garlic - crushed through a press |
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