Recipe - Roasted Scrod With Parsley Potatoes

2 One half pound Asparagus; trimmed
1 One half tablespoon Olive oil
2 tablespoon Minced shallot
2 tablespoon Sesame seeds; toasted
lightly
Fresh lemon juice to taste

In a large shallow baking dish toss the asparagus with the oil, coating it
well, and bake it in a preheated 500F. oven, shaking the dish every 2
minutes, for 6 to 8 minutes, or until it is almost al dente. Sprinkle the
asparagus with the shallot and the sesame seeds, bake it for 1 minute, or
until it is al dente, and sprinkle it with the lemon juice and salt to
taste.

Serves 8.

Gourmet May 1990

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