- 1 bunch asparagus, blanched and refreshed
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- 1 teaspoon sesame oil
- 2 tablespoons canola oil
- Salt and black pepper, to taste
- 1 tablespoon toasted white sesame seeds
Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.