Sriracha Asparagus

I made Roasted Asparagus for the first time recently and really enjoyed it.  It made a for a nice, lean side dish with a bit of crisp.  There were some spears left in my fridge since I had gotten a pretty large bundle at the local market, and rather than make an exact repeat, I wanted to try a new recipe to go along with dinner.  Sriracha chili sauce has become a staple in my pantry, and my husband had the brilliant idea of combining it with asparagus to roast a kickin' side dish.

The process was simple.  I first rinsed the asparagus, then trimmed off right around an inch and a half off the bottom of each stem.  I layed it in a single layer in a baking dish, then added some salt, pepper, some water to keep them from drying out, lemon juice, and finally, drizzled them with sriracha.

I let them broil for 5 minutes. then flipped them and baked them for another 5.

And kickin' was right!  I cooked these and had them along with some beer marinated steak, and a great spicy side was made.  They had quite a bit of spice, so I'd recommend cutting back if you're not a big fan.  It's always nice to have an alternative to basic seasoning on vegetables, so this is a great option if you're looking to season up your dinner!

Sriracha Asparagus Recipe


1 bunch asparagus (about 30 pieces)
2 tablespoons sricacha sauce
2 tablespoons water
2 teaspoons lemon juice
1 teaspoon pepper
1 teaspoons salt


Preheat oven to 350 degrees F. Rinse asparagus spears and trim 1 1/2 to 2 inches off the bottom of each. Lay asparagus out in one single layer on a baking dish.  Sprinkle with salt and pepper, then drizzle with sriracha, lemon juice. and water.  Bake for 5 minutes, flip asparagus, then continue baking for another 5 minutes.

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