Asian-Inspired Oven-Roasted Asparagus

1. Preheat oven to 425F. 

2. Wash and pat asparagus dry. Trim the ends of the stalks.

3. Place asparagus on a baking sheet lined with foil. Pour the olive oil and sprinkle salt over the asparagus and toss to evenly coat. Spread asparagus in one even layer on baking sheet and bake for 15 to 20 minutes, flipping them once halfway through until they are tender.

4. While the asparagus is in the oven, heat sesame oil in a small saucepan over medium heat. Once the oil is hot, add garlic and cook for one minute. Be careful not to burn the garlic or it will leave a bitter taste.

5. Add in breadcrumbs, sesame seeds, pepper, and salt to the saucepan. Cook for about 5 minutes until mixture becomes lightly browned and crispy. Remove mixture from heat and set aside.

6. Remove asparagus from oven and top with breadcrumb mixture.

Variations and Substitutions

This asparagus has a subtle flavor without being overpowering. Add fresh or dried herbs such as thyme or oregano to give the asparagus a bright note. But if you add herbs, replace the sesame oil with olive oil. You might also try adding scallions and a squeeze of lemon.

For a lower-carb version, you can replace about half the breadcrumbs with more sesame seeds or hemp seeds to increase your intake of healthy fats. You can also completely omit the breadcrumbs.

For those following a gluten-free diet, use gluten-free breadcrumbs, Panko or original. Feel free to add Parmesan cheese to the breadcrumb mixture, after the heat is turned off.

For a dairy-free nutty flavor, you can use nutritional yeast instead of cheese. Add a tablespoon of chopped nuts for crunch and healthy fats.

Cooking and Serving Tips

• You can pan-fry the asparagus or grill it. Grilling would give a nice smokey flavor without compromising texture.
• To make it easier for yourself, toss the asparagus with the olive oil and salt on the lined baking sheet for easier clean-up. Save yourself a bowl in the sink by tossing the breadcrumb mixture's ingredients right in the saucepan.
• To easily trim the asparagus ends, hold one stalk and lightly bend until it breaks off. This will ensure a natural separation from the tough, woodsy end and the tender part of the asparagus.
• Pair the recipe with any source of lean protein or seafood. Marinated, grilled chicken, turkey, or fish would be especially delicious. You could also enjoy the asparagus with eggs cooked any style. Leftovers would be great in stir-fry, mixed with more vegetables, lean protein, and brown rice. Or, throw leftover chopped asparagus into a salad.