Roasted asparagus, spring onions and sesame seeds

Roasted asparagus, spring onions and sesame seeds

By
From
The Art Of The Larder
Photographer
Mike Lusmore

The spring onions are so good here, if not even better than the more expensive asparagus. You want your oven to be super-hot, and you should douse the asparagus and spring onions with the lemon juice immediately on exit from the oven. The scorched stalks will drink with a thirsty, citrusy gasp. Serve hot or at room temperature.

Ingredients

Quantity Ingredient
2 bunches asparagus, washed if gritty, ends trimmed or snapped
1 bunch spring onions, trimmed and cut to the same size as the asparagus
2 tablespoons olive oil
1 teaspoon sesame oil
salt
freshly ground black pepper
1 garlic clove, finely chopped
3 tablespoons sesame seeds
1/2-1 lemon, juiced, to taste

Method

  1. Preheat the oven to 220°C.
  2. Place the asparagus and spring onions in a large bowl and mix in the oils, a big pinch of salt and the garlic. Mix well to combine.
  3. Arrange flat in one layer on a large baking sheet and bake in the very hot oven for 5 minutes, then sprinkle over the sesame seeds and cook for a further 2–5 minutes, until the asparagus is just tender and the spring onions have wilted and even singed in places. Remove from the oven and squeeze over the lemon juice, adding salt and black pepper to your liking.
  4. Arrange on a plate and serve.
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