A delicious balance of sweet, salty, tangy, and spicy.

Robin

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large bowl with with cold water; add ice.

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  • Bring a pot of water to a boil; cook asparagus in boiling water until bright green, 1 to 2 minutes. Drain asparagus and plunge into ice water to stop cooking. Drain and transfer asparagus to a baking dish.

  • Whisk soy sauce, rice vinegar, vegetable oil, agave nectar, garlic, ginger, sesame oil, and cayenne pepper in a large bowl; pour marinade over asparagus, adding water if necessary to submerge asparagus. Cover baking dish and refrigerate for 2 hours or overnight.

  • Drain marinade and sprinkle sesame seeds over asparagus before serving.

Nutrition Facts

117 calories; protein 4.6g 9% DV; carbohydrates 13.2g 4% DV; fat 6.4g 10% DV; cholesterolmg; sodium 807.7mg 32% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2014
Robin your recipe was absolutely wonderful and received rave reviews this Easter. I followed the recipe pretty closely with just a couple of exceptions steamed asparagus instead of boiling and used honey in place of agave and just a little more than the recipe called for. I marinated this overnight turning the bag every so often. It was delicious. A great spring/summer side and I'll use this many more times. Thanks for sharing your recipe with AR. Read More
(6)

Most helpful critical review

Rating: 2 stars
05/13/2017
I didn't care for the flavor of this. Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/20/2014
Robin your recipe was absolutely wonderful and received rave reviews this Easter. I followed the recipe pretty closely with just a couple of exceptions steamed asparagus instead of boiling and used honey in place of agave and just a little more than the recipe called for. I marinated this overnight turning the bag every so often. It was delicious. A great spring/summer side and I'll use this many more times. Thanks for sharing your recipe with AR. Read More
(6)
Rating: 5 stars
06/17/2014
Excellent recipe!! Didn't have agave nectar so subbed honey. Read More
(3)
Rating: 5 stars
05/18/2015
this is what happened after I made it according to directions and allowing it to marinade @5 hours. my wife had to wolf down 5 just to "make sure it's spiced correctly." I loved watching her lol. I do believe it does need more vinegar and more heat. dang fine recipe as is! Read More
(2)
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Rating: 5 stars
06/24/2019
This was really tasty. Cooked asparagus for only one minute and that was plenty (stalks were very thin). Increased sesame oil to 2 t. and used 1/2 t. of Mongolian Fire Oil for the red pepper flakes. Marinated and kept turning in a plastic zip bag. Read More
Rating: 5 stars
07/12/2016
This is a great summer side because it is delicious cold. We really liked the crunch of barely-cooked asparagus. I cooked mine for 3 minutes in the microwave with very little water. When I make this again I will use low-sodium soy since it was a bit salty for us even with no added salt. My only tweak was to use about a teaspoon of Sriracha instead of the pepper flakes. Yummy and thanks! Read More
Rating: 5 stars
06/16/2018
Less than a minute in the boiling water if you are using baby asparagus to keep a little crunch. Delicious - great for parties. Read More
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Rating: 2 stars
05/13/2017
I didn't care for the flavor of this. Read More