You know that feeling you get when you accidentally gulp down too much wasabi, that white-hot fire blazing through your mouth and up your nose? Well, I like that feeling.
Now, I don’t coat everything with wasabi, and when I do use it, I try to use moderate amounts, but when I accidentally over-smear a vegetable roll or inari with too much of the green paste, I find the momentary shock to my sinuses refreshing.
But fear not: You don’t have to be heat-crazed to enjoy this ridiculously easy asparagus recipe. In fact, I was a little disappointed to find that my wasabi powder had gotten old and lost most of its heat. Since I had to keep adding it by the teaspoon to get the flavor right, I don’t have a firm amount to tell you to use, but then again, I probably wouldn’t have risked suggesting an amount anyway. We’re all different, and some of us like to breathe fire more than others.
The standard disclaimer applies: Use more if you like it hot, less if you like it mild. This tender, savory asparagus makes an excellent side dish or appetizer, but to be honest with you, I ate the entire recipe as a snack. With my fingers.
Cooking wasabi cools some of its heat, so to make this extra-spicy, sprinkle some wasabi powder on after cooking.
- 1 bunch asparagus (12-16 ounces)
- 1 tablespoon water
- 1/2 teaspoon soy sauce or tamari
- 1/4 teaspoon sesame oil
- wasabi powder or paste (to taste)
- coarse kosher salt (optional)
- Preheat oven to 425 F. Wash asparagus, snap off tough bottoms of spears, and arrange it on a baking sheet.
- Mix water, soy sauce, and sesame oil in a small bowl. Add wasabi, starting with 1/4 teaspoon and increasing until the mixture is as spicy as you want it. Brush the wasabi mixture over the asparagus, being sure to coat all sides.
- Roast until asparagus is tender but still crisp, about 10-15 minutes, turning once halfway through. Serve sprinkled with kosher salt, if desired.