Asian Roasted Asparagus
Recipe and photo by Tami Ganeles Weiser
Prep Time: 10 minutes Cook Time: 10 minutes
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
- Preheat the oven to 400°F. Coat a rimmed baking sheet with a spritz of non-stick vegetable oil spray.
- Wash the asparagus and trim off the tough woody bottoms (do not peel the stalks unless they are very thick).
- 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.
- Bake until the asparagus are tender and brown in spots, 8 to 10 minutes. Serve immediately.