Roasted Asparagus tossed with Sesame wilted Tokyo Bekana

1 bunch of asparagus cut into two inch pieces

1 head of Tokyo bekana roughly chopped. 

1 cippolini onion sliced thin 

Basic Sesame Dressing (makes 1 cup)

¼ cup soy sauce

2 Tbsp sesame oil

⅓ cup (4 tbsp) rice vinegar (white)

¼ cup olive oil 

1½ Tbsp honey

2 Tbsp canola oil

Pre-heat oven to 350˚F.

Toss two inch pieces of asparagus and sliced cippolini in 1tbsp canola oil and season with salt and pepper.

Roast at 350˚F for 8 minutes or until tender. Then remove.

Add remaining canola oil to a sauté pan and heat to medium high.

Quickly sauté the chopped Tokyo bekana and then hit the pan with about 2 Tbsp of sesame dressing. 

Let cook for about 2 minutes then toss in the roasted asparagus and onion.

Continue to cook for one minute then remove from heat. And toss with more dressing as desired. 

This dish goes well over rice or as a side with grilled chicken finished with the sesame dressing.