Roasted asparagus with Sriracha drizzle

By dunn1412

Ingredients

• 1 lb thin asparagus spears, ends trimmed
• 1 tsp olive oil
• A pinch each of kosher salt and fresh black pepper
• 2 Tbsp mayonnaise
• 1/4 tsp granulated sugar
• 1/4 to 1/2 tsp Sriracha sauce, to taste (start with 1/4 tsp)
• 1 tsp reduced sodium soy sauce
• 1/4 tsp rice vinegar

Details

Servings 4
Adapted from ninecooks.typepad.com

Preparation

Step 1

Directions

Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.

Spread the asparagus in a single layer on the baking sheet. Add the olive oil, and a pinch each of salt and pepper. Toss gently with your hands to distribute the seasonings, and return the asparagus to a single layer.

While the asparagus is in the oven, make the drizzle by combining the remaining ingredients in a small measuring cup with a pouring spout.Or, if you have a squeeze bottle, make a paper funnel out of wax paper or parchment, and transfer the drizzle to the squeeze bottle.

When the asparagus is done, arrange it on a serving plate, and squirt or pour the drizzle here and there.