Sesame Asparagus with Sweet Soy Sauce

Usually around my house we abide by: if it’s yellow, leave it mellow.  Let’s save water here, okay? I’m trying to save the Earth, okay? However, this rule is completely ignored when asparagus is eaten.  TMI, I’m sorry. What is it about asparagus that makes our shi-shi smell funky?  If you have ever wondered, it happens to be due to asparagusic acid, which our body breaks down into sulfur containing compounds.  These, much like rotten eggs, don’t smell so fresh.  Anyways, food for thought.


This recipe is pretty simple, and makes for a terrific side dish.  Even though it feels much like purgatory when I step outside, the bottoms of my flip flops almost melting into the concrete, it technically still is Spring.  Spring means asparagus is at its prime, my friends. It’s sweet, crunchy, fresh, and full of folate as well as vitamins E, K, C, and A.


A friend of mine introduced me to Kecap Manis recently, it’s basically an Indonesian sweet take on soy sauce. When combined with roasted veggies….Hallelujah.  I could eat veggies for breakfast, lunch, AND dinner if it’s perpetually smothered in this.


So simple, and yet, so YUM.  Another testament to the fact that good cooking doesn’t have to mean fancy cooking.  I mean I wore my apron while cooking today, and that’s about as fancy as I got. Whether or not I was wearing gym shorts underneath is negotiable and irrelevant.

Sesame Asparagus with Sweet Soy Sauce

  • 1 bunch fresh asparagus
  • 8 oz fresh cremini or button mushrooms (shitake would also be good if you’re willing to pay a bit more)
  • 1 T sesame oil (olive works as well)
  • 1/4 tsp garlic powder
  • salt/pepper
  • 1/4 cup low sodium soy sauce/gluten-free tamari
  • 1/4 cup brown sugar
  • white/black sesame seeds for garnish
  1. Preheat oven to 400 degrees
  2. Rinse asparagus and snap off the ends by holding each spear and breaking off the bottom 1″
  3. Rinse mushrooms and slice evenly
  4. Spread asparagus and ‘shrooms on a baking dish.  Add oil and roll veggies around until they’re all smothered.  Sprinkle with salt and pepper and roast for about 9-10 minutes…until you can easily pierce the asparagus with a fork.  Don’t start watching Desperate Housewives and walk away…pay attention because no body likes mushy asparagus.  Except my great aunt Mildred but Mildred has no teeth so…
  5. While the veggies are roasting, throw brown sugar and soy sauce in a pot over low heat.  Stir frequently (about 10 minutes) until it thickens into the consistency of maple syrup.  Don’t let it boil or burn! Be patient.  The Housewives can wait, so can you.  Stir in garlic powder once it’s the correct thickness.
  6. When you have the sauce ready, drizzle it over the veggies and sprinkle with sesame seeds.  Voila.  How easy.  Que delicioso 😉


Oh this song is just so great I had to sharesies.  It’s fun and something you can’t help but sing along to.  Even though I am about 98% sure I am singing the wrong words…it’s so catchy I just don’t care.  Besides, how can you shy away from a song by a band called Magic City Hippies?  Brilliant.  Here is “Bust.”  Head to the farmer’s market for some fresh asparagus, roast, roast, roast away and crank up the Magic City Hippies!

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