Roasted Asparagus with a Sesame Vinaigrette

• 1/2 pound asparagus
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon olive oil
• Pinch of salt
• 1 scant tablespoon soy sauce
• 2 teaspoons rice vinegar
• 1/2 teaspoon toasted sesame oil
• 3/4 teaspoon sugar

1. Trim the tough ends off the asparagus.
2. Lay the spears on a baking tray lined with aluminum foil or Silpat, and drizzle the sesame and olive oils over.
3. Salt lightly.
4. Roll the spears over to coat all sides.
5. Put the pan in a preheated 475 oven, and roast the asparagus for 12 minutes.
6. Meanwhile, prepare the vinaigrette, and when the asparagus is done, pour some of it over the spears.
7. If you have leftover asparagus, try making what, according to the food writer David Nussbaum, the natives in Massachusettsin the Connecticut River Valley, where asparagus is growncall a BLA: a bacon, lettuce, and asparagus sandwich with mayonnaise.
8. Its delicious.

asparagus, sesame oil, olive oil, salt, soy sauce, rice vinegar, sesame oil, sugar

Taken from www.epicurious.com/recipes/food/views/roasted-asparagus-with-a-sesame-vinaigrette-378411 (may not work)