Asparagus season is back! Asparagus is one of my absolute favorite vegetables ever. Literally everyone I know in Michigan waits for the week in May when asparagus is back in season. It’s only in season for 6 to 7 weeks (in Michigan) so we try to make as many asparagus recipes as possible. Everything from side dishes, pastas, breakfast casseroles, salads & etc.
Before my husband taught me how to cook asparagus properly, I would just put it in the oven and let it cook….with nothing on it! It wasn’t the best. He’s taught me to not be scared of sauces and seasoning. This is probably one of the most important things I’ve learned over the years. This Thai style asparagus recipe is so easy and the sauce is even easier! We use this sauce recipe on a lot of different vegetables throughout the year too. It’s great in stir fry dishes or as a sauce on any vegetable.
Cooking the asparagus correctly is key. First, rinse the asparagus and break off the ends wherever they naturally snap off. Next, cut the asparagus into 1 inch pieces on a diagonal cut. Make sure the sauté pan with sesame oil is hot. Toss asparagus in and let cook until blistered and lightly charred. This is the part where I always used to mess up, I never let it cook long enough. Don’t be impatient like me!
In a small bowl, combine the minced garlic, sriracha, olive oil, lemon juice, honey, soy sauce and water. Stir all ingredients together and the sauce is complete. Once the asparagus is blistered and charred, add in the sauce and toss together. Let the sauce cook for 2 minutes or until the sauce is reduced by half. Sprinkle sesame seeds and chili flakes on top (depending on your spice tolerance). Serve and enjoy!