tablespoons rice wine or dry sherry
tablespoon toasted sesame oil
asparagus (12 to 16 medium-thick spears), cleaned,
tablespoons sesame seeds
Heat the oven
to 400 degrees.
Lightly oil a
large shallow roasting or half-sheet pan.
In a small
bowl, combine the oyster sauce, rice wine, sesame and peanut
asparagus in a single layer in the pan. Pour the sauce over
the asparagus and roll it to coat evenly.
minutes. Shake the pan, sprinkle with the sesame seeds and
roast an additional 5 minutes, until the asparagus is tender
and lightly browned.
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