appetizer · easy · side dishes

Asian Inspired – Teriyaki Roasted Asparagus

Asian Inspired….

teriyaki asparagusI bought some beautiful asparagus on Saturday when I went grocery shopping without any real plans as to how I was going to use it. Since I am the only one who likes it I figured I would just do a quick steam and eat it as is. Monday hubby had to work late, and the kids wanted oatmeal for dinner so I decided to throw together a quick recipe just as a shot in the dark to see if I had a new sensation on my hands. I have to admit that I fell in love at first bite.

teriyaki asparagus4We have been eating salmon and I wanted to do some sort of glaze over the top, but decided there was no better way to try then to make a glaze to drizzle over the top of my asparagus. I decided to go the teriyaki route and I am so glad that I did. I had some leftover Forbidden Black Rice and Cherries that was just begging to be eaten so I made a nice bed of rice on my plate and topped it with the entire bunch of asparagus. I broke the recipe down into two servings because I don’t know of many people that would seriously eat the entire bunch at one sitting beside me, but if you want to GO FOR IT!

teriyaki asparagus5

Per serving there are only 58 calories, 1 gram of fat, 8 grams of carbs, 2 grams of fiber, and 4 grams of protein! You also get a nice well rounded dose of Vitamin A, Vitamin C, and Iron. All the carbs are healthy, the fats are healthy, and the sodium is minimal at 48 milligrams per serving.

teriyaki asparagus2This recipe is super quick, 15 minutes from prep to plate. When you are choosing your asparagus make sure that it is a nice green color, not to dark, or to light. You also want to make sure that your spears are about medium size. If they are too thin they will wilt and get flimsy, and if they are too thick they will generally be stringy, and woody. After washing the asparagus, you can remove the ends two ways. I choose to bend each spear and where it bends is where you snap it. Some people do that with one spear and then cut the rest to match, but I find that just because one spear bends in a spot that doesn’t mean that all of the spears will be tender at the same spot. Whichever way you choose to do it make sure that you save the ends you snap off. You can make asparagus soup, chop them up and throw them into some stir fry, or you can chop them and toss them into just about any meal that you are eating. This recipe will make a great addition to any main dish, or can be a main dish on its own, and it will make any meal taste like a celebration. Make sure that when you make these amazing little green spears that you have time to sit back, relax, and enjoy!

How do you usually cook your asparagus?

Teriyaki Roasted Asparagus

By Angie Gouchenour

teriyaki asparagus3

2 servings


26 asparagus spears – washed and snapped (see above)

1 teaspoon brown sugar

½ teaspoon sesame oil

½ teaspoon low sodium soy sauce

½ teaspoon red wine vinegar

¼ teaspoon sesame seeds


Preheat oven to 425’f

Wash, trim, and dry the asparagus spears (Save the ends and throw them in the freezer)

In a small bowl whisk together the brown sugar, sesame oil, soy sauce vinegar, and sesame seeds

Place trimmed asparagus spears on a non-stick cookie sheet

Drizzle the teriyaki sauce over the top and gently spread the sauce lightly over the spears

Cook for 10 minutes in the preheated oven

Remove and transfer to a serving dish (or your own plate) tip the baking sheet and pour off any glaze that is on the tray (About ¼-1/2 teaspoon)


1 serving 58 calories


11 thoughts on “Asian Inspired – Teriyaki Roasted Asparagus

    1. My husband will tolerate it, but there are so many other veggies that I won’t serve it if he isn’t a big fan. The kids looked at me like I’d lost my mind when I asked them if they wanted a bite. 😉

      Liked by 1 person

  1. Sounds awesome. BTW – I tried the black rice. I couldn’t find Forbidden Black Rice, and the rice I used took an HOUR to get soft. The flavor was boiled out of the cherries by the time it was done. It was still good, but next time, I’d add the cherries toward the end. I think I’m getting sloppy as a cook in my old age. I always considered myself somewhat of a gourmet cook and could just throw stuff together. I’ve had more fails in the last couple of years… I have even screwed up mashed potatoes, which I didn’t know was even possible. LOL

    Liked by 1 person

    1. Oh, no! 😦 Black rice is black rice. It is just nicknamed Forbidden, or Emperors, black rice. Hmmm yours may have been at a lower simmer than mine, or you might like yours softer. I like mine with a chewy bite to it. I’m sorry about the cherries. In the directions I had written to stir in the parsley and cherries at the end because I knew boiling them would make them mushy and suck all the flavor out of them. Sorry it was such a bust. 😦

      Liked by 1 person

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