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Roasted Sesame Asparagus

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Easter is almost here, which means my mind is on Becky’s Easter Asparagus.

Becky is my brother’s godmother, and my parents are godparents to Becky’s son Matthew. Further, Becky divorced and remarried my godfather (who had also divorced). I guess that makes Becky my step-godmother? Once removed? It’s tricky. Oh, those crazy Episcopalians.

Anyway, Becky is a dear family friend (our families spent a lot of time camping together; there’s something about living in tents and being grungy that brings you closer), and every year she hosts a post-church, potluck Easter lunch at her beautiful, brown-shingled house nestled in the Berkeley hills.

I haven’t been to Becky’s party for many years (my parents still go, though), but I have fond memories of those Easters past. In true bay area fashion, most every one felt more like Christmas, blanketed with fog and chilly with damp and dew. Yet everyone at Becky’s gathered outside, huddled in groups of three or more for heat as much as for conversation. Except me. I was inside, eating Becky’s asparagus.

Every year, Becky made a simple, but simply perfect, sesame asparagus.

It had the perfect balance of flavors—salty, umami, sour, just a hint of sweet, and a final complement of toasted sesame seeds. Of course, I did not think about any of these factors at the time. I only knew that I loved it, and because I only had the good fortune to get it once a year, I was going to make certain I got my due share.

This recipe is directly inspired by Becky’s recipe. Rather than steam or blanch the asparagus, I roast it, coated with sesame oil and sprinkled with some chopped fresh ginger, and serve it warm.

Kevin likes it, too, but he was happy to let me hoard most of it. Happy Easter!

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Roasted Sesame Asparagus


  • Author: Camilla
  • Yield: 4 side dish servings 1x

Ingredients

Scale
  • 1 pound asparagus, trimmed
  • 11/2 tablespoosn Asian (toasted/dark) sesame oil
  • fine sea salt
  • 1 tablespoon minced fresh ginger root
  • 1 teaspoon cider vinegar
  • 1 teaspoon soy sauce

Instructions

  1. Preheat oven to 425F.
  2. Spread the asparagus on a rimmed baking pan. Drizzle with sesame oil and season with salt; sprinkle with ginger.
  3. Roast for 11 to 15 minutes (it will vary depending on thickness of asparagus) until tender.
  4. Drizzle with vinegar and soy sauce. Serve
  • Category: Side, Vegetable


 

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CamillaCooks

Tuesday 25th of March 2008

Wow, thanks for all of the congrats, everyone! It was fun to re-live it last night (although I'm glad I didn't have to re-live the 6 am to 9 pm filming :) Lounging on the sofa is far preferable.)

Marnie: my key is I am a spazz in motion, which I inherit from my Dad. I like to be in motion. And I teach a lot of exercise clsses a week (rith now, 9).

I also try to chew a piece of gum while I cook (at the beginning phases, not for any final tasting). I have to do this during baking or I'd eat too much raw cookie dough :)

Jenny

Monday 24th of March 2008

Oh my goodness I have your show on tivo from last night, I'm going to watch it tonight! I was so excited to hear you won. You are so talented Camilla, I can't wait to enjoy your show tonight!!

Becky's asparagus looks great. I love simple beautiful food. Nothing better!

lindsay

Monday 24th of March 2008

Camilla- It was such fun to watch you last night. Congratulations on having a PERFECT cookie! Can't wait to try it...

mercy

Monday 24th of March 2008

Paul & I cheered your victory last night! (btw, Paul's mom is hooked on your blog now). What were the guys like? It was funny when they kept talking about your being in two of the three contests.

You are just ridiculous -- so gorgeous & humble & brilliant! I'd have to hate you if I didn't know what a wonderful person you are. Hee.

Anna

Monday 24th of March 2008

Congratulations on that spice cookie! I thought your bar cookie was ingenius, but now I have a reason to try the spice cookie as well. Hopefully I'll find more uses for the rosewater.

The asparagus sounds good too, btw.

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