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Author Notes: I had just picked fresh asparagus from my garden and wanted to do something that would have a little more zing to it so I scoured the frig and decided on sesame seeds and cheese. Fast, delicious and different.Looks elegant too, —guy esposito
- 1 pound asparagus spears
- 3 tablespoons extra virgin olive oil
- 3 tablespoons untoasted sesame seeds
- Wash, dry and trim the asparagus ends. Pour the olive oil onto a non stick baking pan and coat the asparagus spears in the oil.
- On a sheet of wax paper, combine the sesame seeds, cheese and salt. Mix well. Coat each asparagus spear in the sesame seed mixture and place in single rows on the baking sheet.