Roasted Sesame Asparagus Recipes

SESAME GARLIC ROASTED ASPARAGUS

Steps:

• Preheat oven to 425 degrees F. Cut the dry woody ends of the asparagus and discard.
• Place asparagus in large bowl and add sesame oil and minced garlic; toss to combine. Arrange spears on large baking sheet and generously sprinkle with sesame seeds. Season with a good amount of salt and black pepper.
• Place in oven for 15-20 minutes or until spears reach desired consistency. They should still be a bit crisp. Remove from oven and transfer to serving plate to serve immediately.

OVEN-ROASTED ASPARAGUS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

ROASTED SESAME ASPARAGUS

Steps:

• Preheat oven to 425 degrees.
• Rinse asparagus and pat dry.
• Place on jelly roll pan or a pan with sides.
• Drizzle sesame oil onto asparagus, tossing to coat, then sprinkle with kosher salt.
• Roast for 10 - 15 minutes, depending on the thickness of the asparagus. I like the ends to be a little crispy.

ROASTED SESAME ASPARAGUS

Steps:

• Preheat oven to 450 degrees. In a roasting pan, toss with oil; season with salt. Roast 10 minutes, turning the asparagus halfway through.
• Add sesame seeds, and roast until the asparagus is lightly browned and tender, about 5 minutes more.

SESAME-ROASTED ASPARAGUS

Steps:

• Preheat oven to 450 degrees.
• Snap off tough ends of the asparagus spears. Combine asparagus and the remaining ingredients in a jelly-roll pan, turning asparagus to coat.
• Bake at 450 for 10 minutes or until the asparagus is crisp-tender, turn once.

ROASTED SESAME ASPARAGUS

Steps:

• Heat oven to 450°F. Break off tough ends of asparagus as far down as stalks snap easily. In ungreased 15x10x1-inch pan, place asparagus spears in single layer.
• In small bowl, mix remaining ingredients except sesame seed; pour over asparagus, turning asparagus to coat evenly.
• Roast 8 to 10 minutes or until asparagus is crisp-tender (asparagus will appear slightly charred). Sprinkle with sesame seed.

ROASTED SESAME-AND PANKO-COATED ASPARAGUS WITH SOY-GINGER DRIZZLE

Steps:

• Preheat oven to 450°F. Oil large rimmed baking sheet. Whisk mayonnaise, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, and 1 teaspoon grated ginger in pie dish. Mix panko and sesame seeds in another pie dish. Toss asparagus in mayonnaise mixture to coat, then roll in panko mixture. Transfer to prepared baking sheet. Drizzle with 2 teaspoons sesame oil. Roast until browned, turning once, about 16 minutes.
• Meanwhile, whisk 1 teaspoon water, brown sugar, chili-garlic sauce, remaining 3 teaspoons vinegar, 2 teaspoons soy sauce, 1/4 teaspoon ginger, and 1/4 teaspoon sesame oil in small bowl for sauce.
• Transfer asparagus to platter; sprinkle with salt. Drizzle with sauce.
• *Available in the Asian foods section of some supermarkets and at Asian markets.

BAKED SOLE AND ROASTED ASPARAGUS WITH SESAME

Steps:

• Preheat oven to 400.
• Bring the stock and a drizzle of vegetable oil to a boil. Add the rice and stir. Return to a boil, then lower the heat, cover, and simmer for about 18 minutes, until tender.
• In a shallow baking dish, combine the ginger, tamari, garlic, lemon juice, scallions, 1 teaspoon of the toasted sesame oil, and a drizzle of vegetable oil. Add the sole fillets to the shallow dish and coat in the mixture. Let the fish sit while you prepare the asparagus.
• Place the asparagus on a rimmed cookie sheet and drizzle with the tablespoon of vegetable oil, the remaining teaspoon of sesame oil, the sesame seeds, salt, and pepper. toss the asparagus around to make sure it is thoroughly coated. Transfer the fish and the asparagus to the oven and roast for 12 to 14 minutes, or until the fish is cooked thorugh and the asparagus is tender.
• When the rice is tender, fluff it with a fork and remove from heat.
• Serve the baked sole alongside the roasted asparagus with the white rice.

ROASTED ASPARAGUS WITH A SESAME VINAIGRETTE

Steps:

• Trim the tough ends off the asparagus. Lay the spears on a baking tray lined with aluminum foil or Silpat, and drizzle the sesame and olive oils over. Salt lightly. Roll the spears over to coat all sides. Put the pan in a preheated 475° oven, and roast the asparagus for 12 minutes. Meanwhile, prepare the vinaigrette, and when the asparagus is done, pour some of it over the spears.
• If you have leftover asparagus, try making what, according to the food writer David Nussbaum, the natives in Massachusetts-in the Connecticut River Valley, where asparagus is grown-call a BLA: a bacon, lettuce, and asparagus sandwich with mayonnaise. It's delicious.

ROASTED SHALLOT AND SESAME ASPARAGUS

Steps:

• In a large shallow baking dish toss the asparagus with the oil, coating it well, and bake it in a preheated 500°F. 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.