This asparagus pairs especially well with Asian barbecued meats, such as satays.
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The "off" flavor a reviewer described may be from cooking with "toasted" sesame oil (the dark one). It is used for finishing, since it breaks down at high temps. Untoasted (light amber color) sesame oil can be used for cooking. Great flavor mix--simple and distinct. I used 2 tsp peanut oil to coat before cooking, then tossed with 1 tsp toasted sesame oil after cooking to finish. - 10 Aug 2006 (Review from Allrecipes US | Canada)
Given that it was 20 degrees in Wisconsin today, I'm sure I'll be forgiven that I didn't grill this. I tossed the asparagus with the soy sauce mixture right on a foil-lined cookie sheet, and roasted for 10 minutes at 425 degrees. I initially wasn't going to add the brown sugar but it was such a small amount I decided to after all. You really can't taste it, but I do believe it served to tame the somewhat bitter taste asparagus can sometimes have and mellow it out. I loved the combination of flavors here--just make sure you don't confuse toasted sesame oil, which is basically a finishing oil, with regular sesame oil, or a lot of flavor will be forfeited. - 23 Feb 2009 (Review from Allrecipes US | Canada)
I make this recipe all the time! I leave out the brown sugar and use 1/2 tsp. cumin. I make this marinade for french string beans (from costco) but use 1 1/2 of the marinade. I roast it in the oven at 425 for about 25-30 minutes. (For the stringbeans - I first snip off a corner of the bag, microwave it for 9 minutes then i put it into an oven-proof dish, pour the marinade on top and roast for about 30 minutes - until the top stringbeans wilt a bit. I top it with toasted sesame seeds. I always get asked for this recipe!!! - 04 Aug 2008 (Review from Allrecipes US | Canada)