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Sesame Parmesan Roasted Asparagus

Sesame Parmesan Roasted Asparagus

There are plenty of ways to enjoy asparagus, especially now that warm weather is arriving, but I need to strongly recommend that you give Sesame Parmesan Roasted Asparagus a try.

Or, as I like to call it, Sesaparms ‘spargus. Go on say it. It’s fun!

Vegan Sesame Parmesan Roasted Asparagus

I made this the same night I gorged on Somer’s Vegan Orange Sesame Seitan and they went together perfectly. I feel like asparagus is the quintessential spring/summer vegetable and would go perfectly with anything, really. Grill it, roast it, steam it, boil it… you can’t go wrong!


Sesame Parmesan Roasted Asparagus

Ingredients:

  • One bunch fresh asparagus
  • Olive oil for drizzling
  • S&P
  • Sesame seeds
  • Nutritional yeast

Directions:

  1. Wash your asparagus, then chop off the woody ends at the natural breaking point (you know, where it snaps when you bend it)
  2. Arrange on a baking sheet covered in aluminum foil and drizzle with just a bit of olive oil
  3. Sprinkle with salt and pepper to taste, then place under the broiler (on low) for 6-8 minutes, turning once. Keep an eye on it! Don’t let it burn!
  4. Plate the ‘gus and sprinkle liberally with sesame seeds and nutritional yeast, and serve while still warm.

Enjoy!

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{ 6 comments… add one }
  • Somer April 5, 2013, 11:19 am

    Yup, can’t go wrong! Looks super tasty Barb! Must say, I love your pairing it up with that yummy Seitan šŸ˜‰ xx

  • Reia@TheCrueltyFreeReview April 5, 2013, 8:12 pm

    I absolutely agree that asparagus is the perfect spring/summer veg. I love this simple recipe…might have to make it as a side to some Gardein beefless tips!

  • Heather April 6, 2013, 12:39 pm

    I LOVE roasted asparagus- this version looks divine!

  • Angie April 6, 2013, 9:39 pm

    Awesome! I bought some asparagus today and plan to make the orange seitan this week.

  • Gabby @ the veggie nook April 7, 2013, 12:34 pm

    So simple but sounds absolutely amazing!

  • Sophie33 April 11, 2013, 1:12 pm

    I love your vegan twist on this Asian-Belgian classic! Ha!

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