Monday, June 18, 2007

Roasted Asparagus Recipe with Soy-Sesame Flavors

Still counting down, only four more days until I go to San Francisco! This is another recipe where I get inspired by something I've made previously; the way I cooked this asparagus was inspired by the Roasted Radishes with Soy Sauce and Toasted Sesame Seed I made last week. This time I tried adding a tiny bit of sesame oil with the soy sauce, and the taste was fantastic. When I photographed this I wondered if I should have roasted the asparagus for a slightly shorter time, but when I ate it I realized that actually the dark color is mostly due to the soy sauce coating the asparagus. You can cook it for a slightly shorter time if you prefer.

I've been wondering what to make for this month's Heart of the Matter, the event where Joanna and Ilva encourage heart-healthy cooking. The theme is vegetables, and this recipe seems perfect. And don't forget, asparagus is one of The World's Healthiest Foods.

Roasted Asparagus with Sesame-Soy Flavors
(Makes 4 services, recipe inspired by this recipe created by Jack Bishop for Vegetables Every Day, one of my favorite cookbooks.)

1 lb. asparagus, thick spears preferred for roasting
1 - 1 1/2 T peanut oil (use just enough to barely coat the asparagus)
1 T soy sauce (low sodium soy sauce is fine here)
1 tsp. toasted sesame oil
2 tsp. sesame seeds, toasted

Preheat oven to 400 F. Break one piece of asparagus to see where the woody part of the stalk starts, then cut all asparagus off at that length. Cut asparagus into diagonal pieces about 2 inches long. Put cut pieces into mixing bowl and toss with peanut oil.

Arrange asparagus on roasting pan in single layer. Roast about 15 minutes, shaking the pan or stirring a few times. When asparagus is starting to get tender and barely starting to brown, put back in mixing bowl and toss with the soy sauce and sesame oil. Then put asparagus back on roasting pan and roast 5 minutes more.

While asparagus roasts for the final five minutes, put the sesame seed in a dry pan and toast over hot stove for about 2 minutes, or until barely starting to brown. Remove asparagus from oven, place in serving bowl and sprinkle with toasted sesame seeds. Serve hot.

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South Beach Suggestions:
This is a perfect side dish for any phase of the South Beach Diet. This would taste great with Grilled Salmon with Asian Dipping Sauce and Wake Up Your Mouth Thai Cucumber Salad for phase one. For phase two or three, skip the salad and try Lake Powell Spicy Rice.

More Heart-Healthy Asparagus:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Lightly Steamed Asparagus with Basil Vinaigrette
Slow Roasted Asparagus
Roasted Asparagus with Garlic
Roasted Asparagus and Mushrooms with Spike Seasoning
Ten-Minute Tasty Asparagus and Brown Rice from 101 Cookbooks
The Perfect Way to Cook Asparagus from Simply Recipes
Roasted Asparagus with Anise from a A Veggie Venture
Roasted Asparagus with Feta Cheese from Nami Nami
Asparagus Pesto Pasta Salad from Fat Free Vegan Kitchen
Shaved Asparagus Salad from Desert Candycounter customizable free hit
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  1. Kalyn, I love the way you prepared the asparagus here - they look delicious!

  2. Thanks for this delicious entry, I better get some sesame oil becuas I want to try this!

  3. Kalyn, every time you post a recipe about asparagus, I run out and buy some more. I swear this is true! I have been grilling them recently and using balsamic vinegar and oil. This looks like the next great asparagus extravaganza!

  4. Another great asparagus recipe! I am jealous you get to go to SF! Enjoy the Ferry Building for me:) I hope you have the greatest time!

  5. Patricia, thanks. I loved it.

    Ilva, let me know if it's hard to find in Italy. It's very cheap here and I will wrap up a bottle very carefully and mail it to you. (I'm completely serious about this!)

    Toni, you're too kind. I do love the grilled asparagus too. I guess I just love asparagus most any way except never boiled.

    Maria, this was so good. Thanks, I'm sure it will be great in SF. When I come back let's have another dinner.

  6. Now I know what I want for lunch..

  7. This sounds like a great summer dish. Asaparagus is still in season over here too!

  8. Roasted or grilled asparagus are my absolute favorites. Lovely combination of flavors in this recipe.

  9. Don't forget to bring your jacket, it is freezing cold in the evenings lately. Right now it's 8:30 pm and barely 60 degrees.

  10. WMM, I love sesame oil! What a great flavor.

    Marye, let me know if you try it.

    Wendy, this was so good.

    Lydia, thanks. I loved it.

    Amy, thanks for the tip. I'm thinking more long pants and less capris, and a jacket and maybe some long sleeved shirts too.

  11. That looks so delicious. I love those Asian flavors. You will have a wonderful time in San Francisco!

  12. Kalyn, the blueberry banner is so cute!
    My parents just tasted asparagus for the first time, and loved it! I have been making lots of roasted asparagus for me, and this one looks like a must-try :)

  13. My mother would only make boiled asparagus, which are good, but not as good as roasted ones. I have a recipe with toasted sesame, but I have to try the soy sauce + sesame oil addition.

  14. Oh those look delicious! And it sounds like such a simple, easy recipe (two things that always go down well at Chez Cooksister!!) I must give it a try while the asparagus season lasts...

  15. Sher, I think it will be great. Hope I get to see you, but I do understand if you can't make it.

    Nupur, it's the talented Rand who makes the banners. Interesting to hear your parents just tried asparagus. Don't you just love it!

    Simona, I agree completely, roasting concentrates the flavor and I think boiling washes away flavor.

    Jeanne, quick and easy are big on the list around here too! Hope you like it.


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