While asparagus is available year round, it’s plentiful and at its lowest price in the springtime.
Slow roasting produces tender, bright green spears. The technique works well with green beans, carrots and parsnips, too.
1 ½ pounds fresh asparagus
1 tablespoon sesame oil
2 tablespoons less-sodium Teriyaki sauce
1 tablespoon rice wine vinegar or cider vinegar
- Preheat the oven to 300°F. Snap off woody ends of asparagus spears. If the spears are thick, peel them from the base to the flower end using a vegetable peeler.
- Place the asparagus spears in a baking dish. Add sesame oil. Roll the spears around to evenly distribute the seasoning. Loosely cover the dish with a piece of baking parchment or aluminum foil. Slow roast, turning the spears once or twice, until tender, about 40 minutes.
- After roasting, toss with Teriyaki sauce and vinegar. Serve hot, at room temperature or cold.
Nutritional info (per serving)
0.5g Saturated fat