Recipe by jaynine
This is an adopted recipe, was originally submitted by the legendary Mean Chef. I have not made any changes to it (I wouldn't dare!)
Top Review by AuntWoofieWoof
This is a really good recipe!! I steamed my asparagus because I didn't want to bother with roasting it in the oven. The sauce is really good and like Kari said, it would be good on other things too. I will definitely be making it again.
- 1 1⁄2 lbs medium-thick asparagus
- 1 tablespoon olive oil
- 1⁄2 teaspoon kosher salt, divided
- 2 tablespoons unsalted butter
- 1 tablespoon orange juice concentrate
- 1 teaspoon toasted sesame oil
- fresh ground black pepper
- 2 teaspoons toasted sesame seeds
Directions See How It's Made
- Snap the ends from the asparagus — they'll break at the point of tenderness.
- Or slice the ends off closer to the root end and peel spears with a swivel-bladed vegetable peeler.
- Rinse, then soak for a few minutes in a couple of changes of cold, lightly salted water.
- Agitate lightly to release grit that may be trapped.
- Rinse well again.
- Drain and pat with paper towels to absorb moisture.
- Spread asparagus in a single layer on a large, rimmed baking sheet.
- Drizzle with olive oil and sprinkle with 1/4 teaspoon salt.
- Shake pan to distribute ingredients.
- Roast in a preheated 425-degree oven 12 to 15 minutes.
- Test for tenderness.
- While the asparagus is cooking, melt the butter in a small saucepan.
- Whisk in the juice concentrate, sesame oil, ¼ teaspoon salt and several grindings black pepper.
- Keep warm.
- Transfer asparagus to a serving dish.
- Drizzle with the butter, sprinkle with sesame seeds and serve immediately.