5 from 10 votes
Asparagus with Spicy Gochujang Glaze
Asparagus spears cut into bite-sized pieces are blanched until tender and then tossed in a spicy glaze made from gochujang paste, sesame oil, honey, soy sauce, and chopped garlic. The dish is finished with a sprinkle of sesame seeds, highlighting a balance of savory, sweet, and spicy flavors with a slightly crisp yet tender vegetable texture.
Prep Time
7 mins
Cook Time
5 mins
Total Time
12 mins
Servings:
6
Course:
Side Dish
Cuisine:
Asian, Vegetarian
Ingredients
- 2 asparagus cut ends off and cut spears into thirds, bunches
- 1 Tbsp. gochujang paste
- 1 Tbsp. sesame oil
- 1 Tbsp. honey
- 1 Tbsp. soy sauce low sodium
- 1 tsp. sesame seeds
- 1 tsp. garlic chopped
Instructions
- Bring a large pot of water to boil. Toss in cut up asparagus spears and let cook in hot water for 3-5 minutes, or until tender. While this is cooking, mix all remaining ingredients (except sesame seeds) together in a medium bowl to make the glaze.
- Using a strainer, strain asparagus and rinse with cold water to halt the cooking process. Place spears back into the pot and then gently toss with the glaze. Serve warm and garnished with sesame seeds.
Cup of Yum
Notes
- Optionally add red pepper chili flakes to increase the spice level according to preference.