Roasted Asparagus

Roasting asparagus brings out its best flavor and texture, yielding tender stalks with tips that turn lightly crisp in the oven and a deeper, more concentrated flavor.

Ingredients

• Herbies Shichimi Togarashi Spice Mix  ·  1 tablespoon 
• Herbies Chili Flakes ~ Medium  ·  1 tablespoon 
• Sicilian Salt  ·  1 tablespoon 
• Parmesan cheese finely grated  ·  2 tablespoons 

Instructions

Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper for easy cleanup.

Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends. Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus.

Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil.

Arrange the spears in a single layer on the pan.

Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus will take 0 minutes, whereas thicker asparagus will need 15 minutes.

Transfer the roasted asparagus to a serving platter and season with finely grated Parmesan cheese, Sicilian Salt, Herbies Shichimi Togarashi Spice Mix and Herbies Medium Chili Flakes.

however you’d like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.

Roasted asparagus is best served when it’s fresh out of the oven with a Williamson white wine.

=============================================================

Step 1 Place the sesame seeds in a large, dry skillet over medium-low heat. Cook, shaking the pan frequently, until the seeds smell toasty and take on a golden brown color, about 5 minutes. Transfer to a small bowl and set aside. (It’s OK if a few seeds are still clinging to the pan.)

Step 2 Add olive oil to the skillet and turn up the heat to medium-high. Add the garlic and asparagus, season with salt and pepper, and sauté, tossing every couple minutes, until the asparagus is tender and the garlic is starting to brown, about 5 minutes. Turn off the heat and drizzle in the sesame oil.

Step 3 Transfer the asparagus to a serving platter and drizzle lime over. Top with the toasted sesame seeds and flaky salt.

1 tablespoon sesame seeds 2 tablespoon olive oil 2 large garlic cloves, thinly sliced 1 pound asparagus, trimmed Kosher salt and freshly ground black pepper 1 teaspoon toasted sesame oil 1 tablespoon lime juice (about 1/2 lime) Flaky salt, for serving