Rating: 4.67 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

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Recipe Summary test

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; carbohydrates 13.2g; fat 6.4g; sodium 807.7mg. Full Nutrition
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Reviews (8)

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
9 Ratings
  • 5 star values: 8
  • 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
05/10/2021
This was SO delicious! I loved it! I tweaked it just a bit to suit my dietary needs and lower the sugar. I used coconut aminos instead of soy sauce, olive oil instead of vegetable oil and 4 packets of Equal instead of agave nectar. Thank you. I can't stop snacking on it. Read More
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Rating: 5 stars
05/15/2021
I made exactly using the recipe (except used sriracha 1 tsp. Instead of cayenne). Steamed for 3 minutes, covered, in microwave. Marinated (with frequent turning) in fridge for 4 hours. Great as a nutritious, cold side dish for BBQ. Easy to take to a potluck, & makes a beautiful presentation with the sesame seeds on top! Next time I will add the water to the marinade; both to fully submerge the asparagus, and to slightly dilute the tasty, but decidedly piquant, flavor of pure marinade alone. Be sure to cook your asparagus al dente, because they will get “limper” with the marinade. Great recipe! 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
Rating: 2 stars
05/13/2017
I didn't care for the flavor of this. Read More