Yes…asparagus is here. The first harvest of spring!
This recipe is simple but oh…so good. It comes from the White Dog Cafe in Philadelphia (where my son Gregg worked many years ago). The restaurant was founded in 1983 by social activist, entrepreneur and idealist, Judy Wicks (one of the women featured in the book “Farmer Jane”). Over the past 25 years, it has been transformed from a small coffee and muffin take-out shop into a full service, nationally recognized restaurant. Their mission – serving their customers, serving their community, serving the earth, and serving each other – continues to resonate with their patrons.
- 1 lb. asparagus spears, trimmed
- 2 T. dry sherry
- 2 T. vegetable oil
- 1 T. soy sauce (Japanese is best)
- 1 T. sesame seeds
- 1 t. dark Asian sesame oil
- pinch of red pepper flakes (optional)
Preheat the oven to 450°F.
1. Arrange the asparagus in a single layer in a large baking dish.
2. Whisk together the sherry, vegetable oil, soy sauce, sesame seed, sesame oil and pepper flakes in a small bowl. Drizzle over the asparagus and roll the spears to coat evenly.
3. Roast until tender, 6 to 8 minutes, depending on the thickness of the spears.