Lemon-Sesame Roasted Asparagus

Soy sauce and lemon juice create a tangy glaze for roasted asparagus. This versatile dish is terrific warm, at room temperature, or chilled.

Yield: 4 servings (serving size: 1/4 of asparagus)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 28
  • Calories from fat: 51%
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Protein: 1.6g
  • Carbohydrate: 2.9g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 163mg
  • Calcium: 23mg


  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon dark sesame oil
  • 1/4 teaspoon grated fresh lemon rind
  • 1 teaspoon fresh lemon juice
  • 1 pound asparagus spears
  • Cooking spray
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon sesame seeds, toasted


  1. 1. Preheat oven to 450°.
  2. 2. Combine first 4 ingredients in a small bowl; set aside.
  3. 3. Snap off tough ends of asparagus. Place asparagus on a baking sheet; coat with cooking spray, and sprinkle with salt and pepper.
  4. 4. Bake at 450° for 7 to 9 minutes or until asparagus is tender and lightly browned. Transfer asparagus to a serving dish; toss with soy sauce mixture. Sprinkle with toasted sesame seeds.
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