Traditional Chinese-style dishes are usually stir-fried, not roasted. But roasting bakes the flavor into the asparagus, making for a deeply satisfying dish. This asparagus makes a fine accompaniment to fried rice or lo mein.
SERVES 4
INGREDIENTS:
- 2 tablespoons oyster sauce (see Note)
- 2 tablespoons rice wine or dry sherry
- 1 tablespoon toasted sesame oil
- 1 tablespoon peanut oil
- 1 pound asparagus (12 to 16 medium-thick spears), bottoms trimmed
- 2 tablespoons white (hulled) sesame seeds
INSTRUCTIONS:
- Preheat the oven to 400°F. Lightly oil a large shallow roasting or half sheet pan.
- In a small bowl, combine the oyster sauce, rice wine, and oils.
- Arrange the asparagus in a single layer in the pan. Pour the sauce over the asparagus and roll to coat evenly.
- Roast for 10 minutes. Shake the pan, sprinkle with the sesame seeds, and roast for another 5 minutes, until the asparagus is tender and lightly browned.
- Serve hot.
NOTE:
- Oyster sauce is found wherever Chinese foods are sold. Not all oyster sauces are derived from oysters, but most do contain some form of fish extract. You may find bottles labeled with the oxymoronic “vegetarian oyster sauce,” which do not contain any fish extract.
