2 bunches medium to large asparagus stalks, woody bottoms snapped off
2 tbsp lemon zest (approx. 1 lemon )
3 tbsp sesame seeds
1/4 cup special balsamic vinaigrette dressing, recipe follows
For the Vinaigrette dressing:
3/4 cup olive oil
3 tbsp white balsamic vinegar
1 tsp dried mustard
juice from one lemon
1/2 teaspoon sugar
1/2 teaspoon salt
2 cloves garlic, minced
In a jar or bowl, combine olive oil, garlic, salt, sugar, balsamic, lemon juice and mustard. Shake well and set aside.
Two ways of cooking the asparagus :
1) Steam asparagus in steamer or in a pan filled with cold water to cover asparagus. Simmer until crisp tender, approximately 12 minutes.
2) Heat 2 tbsp of olive oil in a pan, and place the asparagus in a single layer on pan. Grill until they are bright green and have grill marks. Grill until bright green in color, 5 minutes, then turn each spear and grill 2-3 minutes more.
Transfer the asparagus onto a plate and sprinkle with sesame seeds. Top with the lemon zest and pour over the vinaigrette.