Roasted Asparagus and Radishes

Asian- Scented Sauce
1 tbsp rice wine vinegar
1 tbsp soy sauce
1 1/2 tsp maple syrup
3/4 tsp grated orange zest

2 pounds medium (do not use thin) asparagus with 2 inches of the tough ends cut off
1/2 pound large red radishes, trimmed and quartered lengthwise to yield about 2 cups
1 tbsp plus 2 tsp sesame oil
1 tsp sesame seeds, toasted (See note)
Fleur de sel

1. Arrange racks at the lower and center positions and preheat the oven to 400 degrees F. Have ready two baking sheets.

2. For the sauce, whisk together the vinegar, soy sauce, and maple syrup in a small bowl. Then whisk in the orange zest. Set aside.

3. Spread the asparagus on a baking sheet, sprinkle with 1/2 teaspoon salt, and then drizzle with 1 tablespoon of sesame oil. Toss to coat with the seasonings. Place the quartered radishes on the other baking sheet, drizzle them with 2 teaspoons of sesame oil, and sprinkle with 1/4 teaspoon kosher salt, and toss well.

4. Place the pan with the radishes on the middle rack and roast 10 minutes. Then stir the radishes with a metal spatula and place the pan with the asparagus on the lower rack. Roast both vegetables 12 to 15 minutes, stirring them every 5 minutes and piercing them with a sharp knife to see when they are tender. (Watch carefully so they do not overcook and become too soft.) When done the radishes will be tender, browned lightly, and have a wrinkled appearance, and the asparagus will be tender when pierced with a knife and remain bright green.

5. To serve, arrange the asparagus in a single row down the center of a serving plate and drizzle with half of the sauce. Toss to coat well. Drizzle the radishes on the warm baking sheet with the remaining sauce and use a spatula to toss and coat them well. Arrange the radishes down the middle of the asparagus spears. Season the vegetables with 1/2 teaspoon or more fleur de sel, and then sprinkle with sesame seeds. Serve warm. Serves 6.

Cooking tip: To toast sesame seeds, place in a small skillet set over medium heat and stir and shake pan until seeds are light golden brown, only 3 to 4 minutes. Remove and cool.
Copyright Betty Rosbottom 2015