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.