If you can make the dressing ahead of time — up to 24 hours before — the flavor of the wasabi mellows a bit. To make gluten-free, use gluten-free wasabi powder  (some brands thicken it with wheat starch).
- 1 pound asparagus, trimmed
- 4 tablespoons toasted sesame oil, divided
- Kosher salt
- 2 teaspoons wasabi powder
- 2 tablespoons warm water
- 1 tablespoon rice wine vinegar
- 1 tablespoon neutral vegetable oil, such as grapeseed
- Sesame seeds
- Preheat the oven to 425°F.
- Toss the asparagus in 2 tablespoons of sesame oil, spread out on a baking sheet, and sprinkle with salt. Roast for about 15 minutes, or until just tender and lightly browned in places.
- To make the vinaigrette, put the wasabi into a screw-top jar, add the warm water, and mix into a paste. Add the rice vinegar, vegetable oil, the remaining 2 tablespoons of sesame oil, and some salt, put the lid on, and shake vigorously for a few seconds until smooth.
- Arrange the asparagus on individual plates, and drizzle the vinaigrette on top. Sprinkle with sesame seeds. Serve hot or at room temperature.
- Side Dishes
- 4 servings