Dr. Nandi’s Wasabi Roasted Asparagus

Dr. Nandi's Wasabi Roasted Asparagus



  • 1 lb asparagus trimmed
  • 4 Tbsp toasted sesame oil divided
  • Kosher salt
  • 2 tsp wasabi powder
  • 2 tsp warm water
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp organic olive oil
  • Sesame seeds


  • Preheat the oven to 425°F.
  • Toss the asparagus in 2 Tbsp of sesame oil, spread out on a baking sheet, and sprinkle with salt. Roast for about 15 minutes, or until just tender and lightly browned in places.
  • Put the wasabi into a screw-top jar, add the warm water, and mix into a paste.
  • Add the rice vinegar, olive oil, the remaining 2 Tbsp of sesame oil, and some salt, put the lid on, and shake vigorously for a few seconds until smooth.
  • Arrange the asparagus on individual plates, and drizzle the vinaigrette on top. Sprinkle with sesame seeds. Serve hot or at room temperature.
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