I love this Roasted Asparagus with Soy-Sesame Glaze, and this amazing asparagus is low-carb, Keto, gluten-free (with gluten-free soy sauce), vegan, South Beach Diet friendly, and if you sub coconut aminos for the soy sauce it can even be Paleo or Whole 30 approved! Use the Recipes-by-Diet-Type Index to find more recipes like this one.
First, a huge thank you to everyone for the kind comments some of you have left on my post about Kalyn’s Kitchen turning 12 years old! The positive feedback from readers really is one of the things that makes blogging so rewarding.Now, can we have one more idea for cooking asparagus, since I seem to be unable to pass it up when I see it in the market these days! Waaaaay back in 2007 I made Roasted Radishes with Soy Sauce and Toasted Sesame Seed, which ended up inspiring this Roasted Asparagus with Soy-Sesame Glaze. And then for 10 years the recipe hung around in the archives with a photo that was so gruesome I actually deleted it when I took these new ones.
For the updated version I kept the asparagus spears whole and just used a pastry brush to glaze them with the soy-sesame mixture for the last bit of the cooking time. Then just sprinkle some toasted sesame seeds on and you have the most amazing roasted asparagus dish you could ever want!
And this recipe is pretty much perfect for any type of diet, even Paleo or Whole 30 if you use Coconut Aminos instead of the soy sauce. And asparagus is low in calories too! I’m adding this to my collection of favorite Asparagus Recipes, and I do hope you will try it! And for those people who just can’t get excited about asparagus, you might like Quick Roasted Broccoli with Soy Sauce and Sesame Seeds which has similar flavors!
Preheat oven to 400F/200C. Trim off the tough ends of the asparagus and arrange asparagus in a single layer on the baking sheet. Brush asparagus with 1 T peanut oil (or other oil of your choice) and roast for about 15 minutes, or until asparagus is barely starting to get tender and slightly browned. While asparagus roasts, mix the rest of the oil, soy sauce (Coconut Aminos), and sesame oil.
After 15 minutes, remove sheet pan from the oven and brush asparagus with the soy sesame glaze mixture. Put it back into the oven for 5-7 minutes more (more or less, depending on how thick the asparagus spears are. Toast the sesame seeds over high heat in a dry pan for just a little over one minute. Remove asparagus from the oven, sprinkle with sesame seeds, and serve hot.
Roasted Asparagus with Soy-Sesame Glaze
(Makes 4 servings, recipe inspired by this recipe created by Jack Bishop for Vegetables Every Day, one of my favorite cookbooks.)Ingredients:
1 lb. asparagus, thick spears preferred for roasting
1 T + 1 tsp. peanut oil (Or use another neutral-flavored oil of your choice. Coconut oil would be delicious for this recipe.)
1 T soy sauce (Low sodium soy sauce is fine here; use gluten-free soy sauce if needed. To make this Paleo or Whole 30, switch soy sauce for Coconut Aminos.)
1 tsp. toasted sesame oil (or slightly more if you like a strong sesame flavor)
2 tsp. sesame seeds, toasted
Preheat oven to 400 F. Break one piece of asparagus to see where the woody part of the stalk starts, then cut all asparagus off at that length. Put asparagus on a baking sheet and brush with the 1 T of oil, turning so asparagus is coated on both sides. (Don’t worry if you don’t use all the oil; just mix it into the glaze. Roast about 15 minutes, shaking the pan once or twice to turn asparagus over if you’d like.
While asparagus is roasting, whisk together the 1 tsp. oil, soy sauce, and sesame oil. When asparagus is starting to get tender and barely starting to brown, remove the baking sheet from the oven and brush with the soy-sesame glaze. Then put the baking sheet back into the oven and roast 5-7 minutes more. Thinner spears will need less time and thicker ones will need more.
While asparagus roasts for the final few minutes, put the sesame seed in a dry pan and toast over hot stove for just over one minute, or until barely starting to brown. Remove asparagus from oven and sprinkle with toasted sesame seeds. Serve hot.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a good side dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet. It’s also vegan, and if you use an approved oil and switch the soy sauce for Coconut Aminos it can be Paleo or Whole 30 approved.
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.