I love Asparagus. It might have something to do with my Dad calling it Ass-per-grass when I was a kid. It was super funny to call Asparagus that and be able to get away with saying a naughty word. No matter the reason I love the stuff and this recipe was delicious!
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| You will need Rice Vinegar, Sesame Seeds, Sesame Oil, Soy Sauce, Garlic, and Ass-per-grass..er.. Asparagus. |
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| Using a dry non-stick pan start off by toasting your Sesame Seeds. You want to keep the seeds moving so they don't burn. I just shook the pan around and this worked perfectly. |
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| In a small bowl combine the Rice Vinegar, Soy Sauce, Sesame Oil, and Minced Garlic. Let it sit for a few minutes so the flavors can become good friends. |
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| Prepare your Asparagus by snapping off the hard bottom end. I really enjoy this step. I would suggest you skip the foil on the pan. I thought it would help keep the mess to a minimum..but it didn't help in the slightest. Then pour the yummy Soy Sauce mixture on top and roll the spears around to get them good and covered. |
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| Top with the Toasted Sesame Seeds and bake at 375 Degrees for about 15 minutes. |
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| Remove from oven and stir and toss around a bit. Bake another 15-20 minutes |
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| I baked mine a little over 40 minutes and they started to dry out a bit. So I would check at 30 min and see if they are tender. These were so good and flavorful. |
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| Enjoy! |
1 Lb Asparagus trimmed
2 TBSP Rice Vinegar
1 1/2 TBSP Soy Sauce
1 tsp Sesame Oil
1 Garlic Clove minced
4 tsp Sesame Seeds, Toasted
Pre-heat oven to 375 degrees. In a small bowl mix together Rice Vinegar, Soy Sauce, Sesame Seed Oil, and Garlic. Place Asparagus on a baking dish and top with the Soy sauce mixture. Top with the toasted Sesame Seeds and bake for about 15 minutes.
Remove from oven and turn making sure to stir Asparagus well. Bake another 15-25 minutes until spears are tender.
Enjoy!
Approximately 6 servings
41 Calories
6 Carbs
1.5 Fat
2 Protein
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