Roasted Asparagus with Ponzu Mayo & Teriyaki Glaze
Ready for an upgrade? Roasted white asparagus meets a killer combo of zesty citrus mayo and smoky teriyaki glaze. A modern twist that’ll instantly outshine any of those same old, predictable recipes.
Preparation
Step 1
100 ml Kikkoman Teriyaki Wok Sauce with Roasted Garlic – 3 tbsp sugar
Add the teriyaki sauce and sugar to a small saucepan and bring to a boil, then reduce the heat to medium. Let it simmer, stirring occasionally. You want to reduce the sauce by about one-third to a half. This should take approximately 5 to 8 minutes. Put into a squeeze bottle and let it cool down in the fridge.
Step 2
100 g mayonnaise – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – 1 tsp lime zest
Mix the ingredients together and put into a squeeze bottle. Set aside for later.
Step 3
4 tbsp pine nuts
Put the pine nuts in a pan and roast until golden brown.
Step 4
1 ½ kg white asparagus – 2 tbsp sunflower oil – 1 tbsp maple syrup – Salt, Pepper
Preheat your oven to 200°C. In the meantime, put the peeled asparagus on a baking sheet with parchment paper and toss with the oil, honey, salt, and pepper. Roast in the oven for 10 minutes, then carefully rotate the spears and continue roasting for another 5–8 minutes. Then remove from the oven.
Step 5
Place the roasted asparagus on a plate and top with both your sauces, pine nuts and red radish sprouts. Enjoy immediately.
Recipe-ID: 1721
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