Roasted Asparagus

This was a nice change from our usual roasted asparagus with olive oil, salt and lemon juice. In addition to olive oil, soy sauce, vinegar and sesame oil, sesame seeds are used, but no additional salt. I used the black sesame seeds acquired for cooking with the Barefoot Contessa challenge. They looked lovely in contrast to the asparagus. The tips of the asparagus soaked up a lot of the marinade and tasted very good. But if you stir the asparagus during cooking, you will have to scrape the sesame seeds out that end up at the bottom of the pan. He says to use a casserole dish, but I had better luck with a glass baking pan. I thought that this would clash with the fish we served it with that was not cooked with an Asian recipe, but they both tasted great in and of themselves.