This seared asparagus in olive oil and soy sauce recipe is simple yet tasty, perfect for both an appetizer and a side dish. The combination of olive oil, soy sauce, mirin, and asparagus are perfect to let the richness stand out – no need for extras!
Why you will love this recipe
- Easy and ready in under 15 minutes
- Vegan, gluten-free, and dairy-free
- Perfect for an appetizer or side dish
Ingredients you’ll need
- Soy-sauce – to make this recipe gluten-free, I used this gluten-free soy sauce
- Olive oil – I like to use extra-virgin olive oil, but you can substitute for any oil you like
- Asparagus – the main ingredient in this recipe – can’t make seared asparagus without asparagus!
- Mirin – for a light sweet taste (optional)
How to remove the ends of asparagus spears
To clean your asparagus, or to remove the end stem of the asparagus spears, start by holding each end in your hands. Near the end stem, bend it gently until it snaps. It will break at the right point, right at the place where the tender shoot starts. You can toss the fibrous end of the asparagus or if you’d like, you can still use the ends to make asparagus end soup.
How to make seared asparagus in olive oil and soy sauce
Heat the olive oil, soy sauce, and mirin in a medium-sized pan. Once heated, add the asparagus and cook over medium to high heat. Stirring a few times to let the asparagus absorb all the flavor. Cook until al dente, about 4-6 minutes.
Serve hot. Top it off with sesame seeds.
How to store
Store any leftover seared asparagus in olive oil and soy sauce in an air-tight container in the fridge for up to three days. Reheat on the stovetop in a pan or in the microwave.
Make sure to tag me @cravebysaldemar on Instagram if you make this seared asparagus in olive oil and soy sauce. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
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