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Recipe for roasted asparagus with Sriracha drizzle {vegetarian}

Roasted asparagus with a zingy Sriracha mayo drizzle. So good!

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 a Sriracha drizzle, on The Perfect Pantry.

Roasted asparagus with Sriracha drizzle

From the pantry, you'll need: Sriracha sauce, reduced sodium soy sauce, mayonnaise, granulated sugar, rice vinegar, kosher salt, fresh black pepper, olive oil.

Serves 4.


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.

[Printer-friendly recipe.]

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

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mmm, I am dying for some asparagus :D

Choc Chip Uru

Asparagus hasn't shown up here yet! I love the sound of this!

What a brilliant idea! I am all over this one!

I just bought a bundle of asparagus and am going to treat myself to lunch with this recipe today. Can't wait to try it! Your blog is looking fabulous, Lydia. I love the new header!

CCU, same here!

Pam, we're just a few days away, and I can't wait. Some folks with their own gardens are harvesting already, which makes me want to plant asparagus.

Kalyn, thought you'd like the Sriracha.

Kelly, thanks so much. Hope you enjoy the asparagus. I envy you Southern California folks!

Looks so yummy! I haven't tried Siracha yet (I have a hubby with no heat tolerance)...I will have to try half like yours for me. I do his with Balsamic and EVOO. Thanks for sharing!

Winnie, start with just a tiny bit of Sriracha, and I'll bet your husband will like it!

We also live in a city in which asparagus is a local product, both white and green, and we love it. But I also cook it the same couple of ways every time. I could use your recipes. This sauce looks fabulous (love zingy!) and the wonton-wrapped sounds great, too!

Now that I've really tasted Sriracha, in a roasted butternut hummus I made the other day, I can appreciate the heat+flavor complexity it adds.
This looks delicious and I think the drizzle would be great over potatoes, deviled eggs . . .really anything.

I think this "drizzle" would make a great "dipping" sauce for just about anything!

Jamie, how I envy you the white asparagus. Here it is such a delicacy, as you know.

Kirsten, once you get hooked on Sriracha, you will find all sorts of ways to use it. A little squirt in scrambled eggs... that's my breakfast today.

Carol, any roasted vegetables would love this drizzle!

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