July 23, 2011

Roasted Asparagus with Soy-Lemon Glaze

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

Roast Asparagus
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

Roast Asparagus
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.

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