Asian Roasted Asparagus

Recipe and photo by Tami Ganeles Weiser Yield:  8 servings
Prep Time:  10 minutes Cook Time:  10 minutes

Asian Roasted Asparagus

This is a Weiser family classic. If you have never tried the Japanese spice mixture togarashi before, be careful. It’s got some heat!


2 pounds asparagus

2 tablespoons olive oil

1 teaspoon toasted sesame oil

1 teaspoon togarashi (Japanese pepper mix; see Kitchen Tip #2)

2 teaspoons gluten-free soy sauce


  1. Preheat the oven to 400°F. Coat a rimmed baking sheet with a spritz of non-stick vegetable oil spray.
  2. Wash the asparagus and trim off the tough woody bottoms (do not peel the stalks unless they are very thick).
  3. Place the asparagus, oils, togarashi, and soy sauce in a wide-bottomed bowl or deep dish and gently toss to coat. Transfer asparagus to the baking sheet and drizzle with the oil mixture.
  4. Bake until the asparagus are tender and brown in spots, 8 to 10 minutes. Serve immediately.

Kitchen Tips

  1. This asparagus may be refrigerated for up to 1 day. Serve hot or cold in a salad with our Japanese Sesame Carrot Dressing.
  2. Togarashi is a Japanese chili pepper spice mix available at Whole Foods, Asian markets, and online.

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