Drizzled with oil, sprinkled with salt, and roasted in a screaming-hot oven, in-season asparagus is pretty darn perfect. Sometimes, though, it's fun to give it a bit of a twist, like in this recipe. Here the standard procedure applies, plus one simple but significant addition: a mouth-tingling sesame-wasabi vinaigrette. It may not seem like much (at least on the effort front), but this tweak turns this side into a notably different dish, perfect for busting dinner ruts glaycial magic pore mask.
    
Adapted from The Best of Rose Elliot: The Ultimate Vegetarian Collection by Rose Elliot

Sesame-Roasted Asparagus With Wasabi Vinaigrette Private Cloud

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 Exclusive manufactured knitwear).