Ingredients
Method
- Preheat the oven to 425°F. Trim and discard the woody ends of the asparagus.
- Toss the asparagus with sesame oil and minced garlic in a large bowl. Arrange the spears on a large baking sheet, sprinkle generously with sesame seeds, and season with salt and black pepper.
- Bake for 15 to 20 minutes until the spears reach the desired consistency while remaining slightly crisp. Remove from the oven and transfer to a serving plate to serve immediately.
Nutrition
Notes
Oil Variation: I love the deep nuttiness of sesame oil, but if you want a milder flavor, I have found that mixing it half and half with a neutral olive oil works perfectly.
Trimming Technique: To avoid those tough, woody ends, I always snap one spear by hand to find its natural breaking point, then I use that as a guide to trim the rest of the bunch with my knife.
Baking Tip: I make sure to spread the spears out in a single layer on the pan because if they are too crowded, they will steam and get soggy instead of getting those delicious roasted edges.
Garlic Prep: If you are using fresh garlic like I usually do, try to mince it very finely so it sticks to the spears and doesn't burn into bitter little chunks in the hot oven.
Serving Suggestion: I find that a very light sprinkle of red pepper flakes or a tiny splash of soy sauce right at the end adds a wonderful layer of heat and saltiness to the toasted sesame seeds.
Leftover Storage: If you have leftovers, I suggest eating them cold in a salad the next day since reheating asparagus often makes it lose that snappy texture I worked so hard to achieve.