July 23, 2011
Recently, I designed a meal featuring three new recipes, each using Chinese seasonings. This is one of those recipes.
The basic idea is pretty simple: Drizzle some asparagus with seasonings, roast it in the oven, then serve it with a flavorful glaze and a sprinkling of toasted sesame seeds. It's fast and easy to make - it took maybe 20 minutes from start to finish - and it's full of great flavor. Roasting the asparagus intensifies its flavor, while the various seasonings add savory and tart flavors and a bit of heat. The result is a nice, memorable vegetable side dish.
Roasted Asparagus with Soy-Lemon Glaze
yield - 2-3 servings
1 bunch asparagus (about 1 pound) fresh asparagus, trimmed
1 tablespoon Asian (dark) sesame oil
1 tablespoon Chinese black vinegar
1 tablespoon freshly-squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
1/4 cup low-sodium soy sauce
1/4 cup freshly-squeezed lemon juice
1/4 cup water
3 tablespoons cornstarch
2 tablespoons rice wine
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
zest from one lemon
1 tablespoon toasted sesame seeds
Preheat oven to 425 degrees.
Arrange asparagus in a single layer in a 11x13-inch casserole dish. Add sesame oil, Chinese black vinegar and lemon juice to a small bowl. Mix to combine, then drizzle over the asparagus. Sprinkle asparagus with kosher salt and black pepper. Place in oven and roast until tender, 7-10 minutes.
While the asparagus is roasting, combine soy sauce, lemon juice, water, cornstarch, rice wine, garlic, red pepper flakes and lemon zest in a small saucepan. Stir together ingredients and heat to boiling over medium heat. Reduce heat and let simmer 2 minutes or until thickened.
Transfer cooked asparagus to a serving platter. Pour the glaze across the middle of the asparagus stalks, then top with the sesame seeds. Serve immediately.