Roasted Asian Spring Asparagus
The spring harvest of green asparagus has been excellent this year! My family has been making asparagus at least 3 times a week for dinner and believe it or not, it is the one vegetable both kids are excited to see on the dinner table.
I prefer to oven roast asparagus. I find the flavor is more intense and it makes for easy clean up when you use a pan lined in foil or parchment paper. Usually, I roast asparagus with olive oil and a sprinkle of Kosher salt but, when I am craving more complex flavors, I make Roasted Asian Spring Asparagus. This recipe paired with teriyaki marinated chicken breast and grilled pineapple makes for a delicious spring meal!
Eat well this spring,
- 2 to 3 teaspoons sesame oil
- 1 pound homegrown asparagus spears
- 2 teaspoons sesame seeds toasted*
- 2 teaspoons balsamic vinegar
- 2 to 3 teaspoons Eckert’s Pure Honey
- 2 teaspoons soy sauce or Tamari sauce
- Dash of hot chili sauce such as Sriracha (optional)
- Preheat oven to 450°F. Wash asparagus and trim ends as far down as they snap easily (1-2 inches). Place asparagus on a parchment-lined, rimmed baking pan. Drizzle oil on asparagus and roll to coat stalks and sprinkle with toasted sesame seeds. Arrange asparagus in single layer and roast 8-10 minutes, or until a fork pierces the stalks with little resistance.
- In a small bowl, whisk together vinegar, honey, soy sauce and hot sauce (if using). Drizzle on roasted asparagus and serve immediately.
- Make 4-5 servings
- *To toast sesame seeds, preheat oven to 350-degrees. Place sesame seeds in 4-ounce oven safe custard dish or ramekin. Roast 3-4 minutes or until the seeds are just starting to lightly brown. Remove immediately and cool.