Hi Guys! I’m in snowy beautiful New York right now- it’s snowing up a storm, but no sticking for now. Hopefully it will just stay scenic until my flight out on Wednesday. Also- I did not pack for this weather. I think I am so accustomed to Seattle’s off-base weather forecasts that I didn’t take the snow threat as anything valid. Which is why I was wearing a skirt and heels with no tights in the snow today. It was greeeeeaaat.
But when all the work was done, Pete and I cocktailed (I always get a dirty grey goose martini) and then shared a lovely bottle of red wine over pomme frites at Balthazar and then walked the freezing cold streets before dinner. My kind of night.
And now I am all tucked into bed for the night (before 7pm PT!!) and watching War and Peace on TV in my jammies.
But I will tell you what. Cold wet snow puts you in the mood. The mood to eat. Pomme Frites, giant cashews and gummy bears from the mini bar, Olives out of your martini glass, and the moooost delicious salad I had tonight with asparagus in it. 
Which inspired me to shuffle back through my recipes and find this one in lovely recipe in particular.
When it comes to asparagus, this is totally my favorite right now. Not only is it delicious, but totally gorgeous and I feel like it would be a perfect addition to whatever you decide to cook for Valentines day- or whatever- it would be amazing any day of the week. Try it soon!
- 1 pound Asparagus, trimmed at the base
- 2 teaspoons olive oil
- kosher salt
- Lemon Sesame Sauce
- 1 clove garlic
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon hot water
- kosher salt
- 2 teaspoons sesame seeds
- 3 tablespoons pomegranate seeds
- 1 tablespoon fresh chives, minced
- Preheat the oven to 425 degrees. Place the trimmed asparagus on a bare sheetpan and toss with the olive oil. Sprinkle with kosher salt.
- Roast for 15 minutes until just tender and a little golden.
- While the asparagus is roasting, make the sauce:
- In the jar of a blender puree the garlic, tahini, lemon, red wine vinegar, olive oil and hot water. Season to taste with kosher salt. (if the mixture is too thick, you can add 1 additional tablespoon of hot water to thin it out- then adjust seasoning with salt.)
- Drizzle the lemon sesame sauce over the asparagus and then sprinkle with the sesame seeds, pomegranate seeds and fresh chives. Serve immediately hot or at room temperature.
Print Recipe
The lemon sesame sauce is EVERYTHING!
See what happens when I miss a couple days?! I miss these beautiful recipes! Love this fancy asparagus!!