Roasted Asparagus with Sesame Crunch (Printable Version)
Oven-roasted asparagus with toasted sesame seeds, crunchy almonds, chives and a lemon finish—simple spring side.
# Ingredient List:
→ Vegetables
01 - 1 pound fresh asparagus, trimmed
→ Oils
02 - 2 tablespoons olive oil
03 - 1 teaspoon toasted sesame oil
→ Seasonings
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
→ Sesame Crunch Topping
06 - 2 tablespoons white sesame seeds
07 - 1 tablespoon black sesame seeds
08 - 1/4 cup chopped roasted almonds
09 - 1/2 teaspoon red pepper flakes
→ Garnish
10 - 1 tablespoon finely chopped fresh chives or green onions
11 - Lemon wedges, for serving
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange the asparagus spears in a single layer on the prepared baking sheet. Drizzle with olive oil and toss to coat evenly. Sprinkle with kosher salt and black pepper.
03 - Roast the asparagus for 12 to 15 minutes until just tender and lightly browned, shaking the pan halfway through for even cooking.
04 - While the asparagus roasts, place a small dry skillet over medium heat. Add the white and black sesame seeds along with the chopped almonds. Toast, stirring constantly, for 2 to 3 minutes until fragrant and golden. Remove from heat and stir in the red pepper flakes.
05 - Transfer the roasted asparagus to a serving platter. Drizzle with toasted sesame oil. Sprinkle generously with the sesame crunch mixture and garnish with finely chopped chives or green onions.
06 - Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The sesame crunch topping is the kind of texture surprise that makes people ask what your secret is.
- It comes together in under thirty minutes with ingredients you probably already have.
02 -
- Watch the sesame seeds like a hawk because they go from perfectly toasted to burnt in seconds flat.
- Asparagus thickness matters so if your spears are pencil thin, check them at the ten minute mark.
03 -
- Snap the asparagus where it naturally bends instead of cutting and you will never end up with a woody bite.
- Make a double batch of the sesame crunch and keep it in a jar for sprinkling on everything from salads to rice bowls throughout the week.