Teriyaki Sesame Asparagus

Spring is inching toward us.  The desert has hopefully had its final spell of winter storms and the sunny pool days are in the near future.  Kids are starting their rounds of spring break from school and the spring training fields are busting at the seems with baseball players and fans.

Thank you Mother Nature for finally deciding to turn a new leaf!  I love all change of seasons.  Honestly, I think fall is my favorite, but wherever you call home, the end of winter takes a toll on all of us and spring is literally a warm welcome.

With spring comes spring vegetables and right now the asparagus is so thin and tender it was the perfect side dish to my Caramelized Brown Sugar Salmon dish.  I marinated the asparagus in sesame oil, brown sugar, soy sauce and some other spices for a few hours.  This did two things.  It permeated the vegetables through and through with the flavors I was adding to them and it also soften the vegetables up a bit which created less cooking time.

Sesame Asparagus

I didn’t cook the asparagus in the marinade.  Instead I put them on a cooking rack with a sheet tray underneath to catch any drips.  This way there was a faster cooking time in the oven.  I think you could grill these as well and the slight char they will get from that grilling will be a wonderful addition in flavor.  I actually saved the marinade and then used it the next day to make teriyaki chicken in my slow cooker…waste not want not!

Serve this with seafood or any grilled meat you desire.  You can use this marinade for meat as well or even for mushroom, onions and bell peppers.  Grill or roast them and serve over basmati or brown rice for a complete meal.  If my family liked spicy food at all, I would add a teaspoon go Garlic Chili Paste or Sriracha to the marinade to balance out the sweet and saltiness of it all.  But, that is my taste preference and luckily adding either one of those to my own portion is just as easy as adding it into the marinade.

Sesame and Teriyaki Asparagus

Teriyaki Sesame Asparagus

  • 2 bunches Asparagus
  • 1/4 cup Brown Sugar
  • 2 tsp Sesame Seed Oil
  • 2 tbsp Soy Sauce
  • 1 tbsp Worcestershire Sauce
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Mustard Powder
  • 1/2 tsp Granulated Garlic Powder
  • 1/2 tsp Granulated Onion Powder
  • Black Pepper to taste
  • 1 tsp Garlic Chili Paste or Sriracha (optional)
  • 1 tbsp Sesame Seeds
  1. Trim your asparagus and place into a resealable plastic gallon bag.
  2. In a small mixing bowl, combine brown sugar, sesame seed oil, soy sauce, Worcestershire sauce, ground ginger, ground mustard powder, garlic powder, onion powder, black pepper and optional chili sauce.  Mix to combine and add this mixture to the resalable bag that has the trimmed asparagus.
  3. Close the bag and move the marinade and asparagus around to completely coat the vegetables.  Put in the refrigerator and let it marinate for 2-4 hours.  If you can try turning the bag at least two times in the process give all the vegetables a chance to sit in the marinade.
  4. When ready to cook turn your oven broiler on and set your top rack as close to the broiler as you can while still being able to slide the cookie sheet comfortably onto  the rack.
  5. Remove the asparagus from the marinade and put either directly onto the cookie sheet or on a cookie cooling rack that is on top of the cookie sheet.  I use a piece of aluminum foil on the bottom of the cookie sheet to help with clean up.
  6. Arrange the asparagus in a neat row and sprinkle them with sesame seeds.  Broil for 8-12 minutes or until warmed through and they have a slight char to them.

Remember if you don’t want to discard the marinade, stick some chicken or pork in the bag the asparagus was in, put it back in the refrigerator and have it marinate overnight.  Then put the meat and marinade into a slow cooker the next day, add 1/2 cup of water or broth and set for 8-10 hours.  You can serve that up with some steamed broccoli and rice and voila you have another great dinner!

Now go and cook a great family night meal of your own…Clink!


Leave a Comment