Ingredients

• 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

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Instructions

1. 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.