Guess what guys? I’m in Hawaii! It’s part work, part vacation, and I am completely happy to be here. We’re staying in Waikiki, and the ocean outside is calling my name. Rather than spend a bunch of time waxing poetic about asparagus, I’m just going to give you this recipe I developed a few months ago with all of my love. It’s tender oven-roasted asparagus with a sweet and spicy sesame sauce. The whole flavor profile seems kind of appropriate, given that we’re in the middle of the Pacific ocean halfway to Tokyo. I hope you enjoy it as much as I do. Aloha!
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Roasted Sesame Asparagus
4 servings
5 minutes
20 minutes
Parve
Description
Roasted asparagus drizzled with a sesame-flavored sweet and spicy sauce and sprinkled with sesame seeds. Kosher, pareve, healthy, simple recipe.
Ingredients
- 1 bunch asparagus
- Extra virgin olive oil
- Salt
- Black pepper
- 1 tsp cornstarch
- 2 tbsp sesame oil
- 2 tbsp rice vinegar (for gluten free use a certified GF vinegar)
- 1 1/2 tbsp agave nectar or honey
- 1 1/2 tbsp soy sauce (for gluten free use a certified GF tamari sauce)
- 1/4 tsp cayenne
- 1/2 tbsp sesame seeds
Instructions
Preheat oven to 450 degrees F. Wash asparagus and pat dry. Trim off the tough, thick end part of each stalk. Line the baking sheet with aluminum foil for easier cleanup, if desired. Spread asparagus out on ungreased baking sheet. Drizzle extra virgin olive oil evenly over the top of the asparagus; I use about 1 tbsp of oil for each pound of asparagus. Use your fingers to gently rub each stalk evenly with the olive oil. Sprinkle the asparagus lightly with salt and pepper. Place in the oven.
Roast the asparagus for 12-15 minutes. You will know they’re done when the asparagus turns bright green, the stems are tender, and the tips of the asparagus begin to get crisp. Small or very thin stalks may take less than 12 minutes to roast.
While asparagus is roasting, make sauce. In a small saucepan, whisk together cornstarch, sesame oil, rice vinegar, agave nectar, soy sauce and cayenne till smooth. Turn on the stove to medium and heat up the sauce, whisking constantly, till it boils around the edges and thickens.
Drizzle the roasted asparagus with warm sesame sauce and sprinkle with sesame seeds. Serve warm. GF modification: To make this dish gluten free, make sure your soy sauce and rice vinegar are certified gluten free. Many soy sauces have gluten in them so choose carefully! You can also use tamari as a sub for the soy sauce, there are some gluten free certified varieties.
Thank you! Is the agave nectar lower in calories? And what IS agave? My brain is thinking ‘cactus’. ?
Hi Diane, I’m not sure about the calorie count, but agave has a lower glycemic index (less of the “sugar effect” in your body) than honey. And yes, it does come from a variety of cactus.
I adapted this as a vegan recipe. You should try to go vegan, no oil! Healthiest way of eating! I know it’s hard, but it saves lives!
Best,
Sal
Martha, agave nectar is a very light sweetener that can be added to fruit before adding yogurt and granola – a really nice added flavor! Also good for sweetening margaritas made with fresh lime juice!
Looking forward to trying this recipe. I love asparagus, and roasting brings out the flavor so well! I think I will also toast the sesame seeds – again, a very nice intensified flavor.
I grew up in Hawaii! Make sure you go to Aoki’s shave ice in the North Shore and get it with red beans! Aloha!
Thanks for the tip Samantha!
an underutilized veggie! so healthy, versatile, and delicious!
Love asparagus!!
That sounds delicious!
love asparagus. thanks for the new recipe.
Yummy!!!
can´t wait to try this!
It Look delicious
Beautiful.
can frozen aspargus be a subsitute? I have a bunch in the freezer???
Sue yes but don’t roast them, frozen vegetables tend to turn out somewhat mushy when roasted. Instead, steam them til heated through and tender, then add the sauce.
Love your recipes BUT what do we do with the rest of the agave necter(not a common ingredient) after we use 1-1/2 tbsp?
Martha you can sub 1 tbsp of honey for the agave (or more to taste if needed). Or buy some agave and use it to sweeten drinks, smoothies, and more! It’s lower glycemic than honey and sugar. 🙂
Agave pours easier than honey. I use just a tiny bit of I to salad- first drizzle olive oil, spices, a little agave, the. Either vinegar or lemon. Also great on fruit, Yogurt, any place you need a sweetener.
Would honey work as a substitute for the agave nectar? I would love to try this tonight, but that is the only ingredient I don’t have.
Hi Beth, yes honey will work fine as a sub. Start with 1 tbsp and add more to taste for additional sweetness if needed.
Not into Veganism at all, but I´m into great vegetables done in new ways. CHEERS!
Awesome. Thanks
Wonderful.
yum
Very nice dish…I would love to try it as I´m always looking for new ways to change up asparagus. 🙂
I use oyster sauce on the asparagus spears and on broccoli. It’s so delish.
You lucky duck, being in Hawaii! Fresh asparagus is out of season here in the flatlands so pretty pricey right now. But I shall save this for spring or like Mina suggested, make this with green beans! Love your recipes 🙂
yummy
what do you think of making this recipe with green beans?
Mima I think the sauce would be great over steamed or sautéed green beans!