Asparagus season here in Rhode Island lasts for an all-too-brief six weeks, and during that time, my husband Ted and I consume asparagus in one form or another almost every day. I love to throw totally naked asparagus spears on the grill until they're slightly charred, and eat them with my fingers like pretzel sticks. And I love to roast them in the oven with olive oil, salt and pepper, or maybe a squirt of lemon. Sometimes I wrap them in wonton skins, for a crunchy party appetizer. The other day I had the urge for something zingier, and what's more zingy than Sriracha? A little drizzle of creamy, spicy Sriracha mayonnaise played so beautifully with roasted asparagus that I managed to polish off most of this plate for lunch, without any help from Ted.
Roasted asparagus with Sriracha drizzle
1 lb thin asparagus spears, ends trimmed
1 tsp olive oil
A pinch each of kosher salt and fresh black pepper
2 Tbsp mayonnaise
1/4 tsp granulated sugar
1/4 to 1/2 tsp Sriracha sauce, to taste (start with 1/4 tsp)
1 tsp reduced sodium soy sauce
1/4 tsp rice vinegar
Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.
Spread the asparagus in a single layer on the baking sheet. Add the olive oil, and a pinch each of salt and pepper. Toss gently with your hands to distribute the seasonings, and return the asparagus to a single layer.
Roast at 450F for 10 minutes.
While the asparagus is in the oven, make the drizzle by combining the remaining ingredients in a small measuring cup with a pouring spout. Or, if you have a squeeze bottle, make a paper funnel out of wax paper or parchment, and transfer the drizzle to the squeeze bottle.
When the asparagus is done, arrange it on a serving plate, and squirt or pour the drizzle here and there.
Serve warm or at room temperature.
More recipes in The Perfect Pantry:
Roasted asparagus with manchego cheese
Asparagus wonton wraps with hoisin, wasabi or mustard filling
Asparagus and cheese tart
Sausage, egg and asparagus pizza
Red pepper, asparagus and spinach quiche
Other recipes that use these pantry ingredients:
Curried chicken salad with asparagus and peanuts, from Kalyn's Kitchen
Grilled Jarlsberg with shaved asparagus and lemony arugula pesto, from Panini Happy
Smoky grilled asparagus, from Cookin' Canuck
Asparagus with wasabi-mayonnaise dip, from Jersey Bites
Mushroom and asparagus egg salad with tarragon aioli, from Making the Road
Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.