Asparagus Recipe

Trim and prep

Wash the asparagus and snap or trim off the woody ends (about 1 to 1.5 inches, depending on thickness). Pat dry thoroughly with a towel.

Season

Place asparagus on a tray, toss with 2 tbs extra-virgin olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until evenly coated.

Roast or grill

Option A - Roast: Preheat oven to 425°F (220°C). Arrange asparagus in a single layer on a rimmed baking sheet. Roast for 10–14 minutes until tender-crisp and tips are slightly caramelized (time varies with thickness). Option B - Grill: Preheat grill or grill pan to medium-high. Grill asparagus 3–5 minutes per side until char marks appear and asparagus is tender-crisp. Remove and let rest briefly.

While asparagus cooks, make the crema. In a small bowl, whisk together 1/2 cup Greek yogurt, 2 tbs mayonnaise and 1 tbs almond butter until smooth. Add 1 tbs yuzu juice, 1/2 tsp honey and 1/4 tsp fine sea salt. Whisk and then add up to 1 tbs cold water to loosen to a pourable/drizzling consistency. Taste and adjust: more yuzu for brightness, a pinch more salt or honey to balance. Transfer crema to a squeeze bottle or small bowl for plating.

Toast seeds and combine: In a small dry skillet over medium heat, toast 1 tbs white sesame seeds and 1 tbs black sesame seeds, stirring frequently, until fragrant and lightly golden (about 2–3 minutes). Remove from heat and let cool briefly. In a mortar and pestle or small spice grinder, pulse the toasted seeds with 1/2 tsp fine sea salt and 1/2 tsp toasted nori flakes (if using) until coarsely ground — you want a flaky, slightly textured seasoning, not a fine powder. Set aside.

Plate asparagus

Arrange roasted or grilled asparagus on a warm serving plate or individual plates in a neat bundle or fanned out.

Dress with crema

Using the squeeze bottle or a spoon, drizzle the yuzu almond crema over the asparagus in thin lines or small dots. Use as much as you like — aim for 1–2 tbs crema per serving.

Finish with sesame salt and almonds

Sprinkle the sesame salt evenly over the asparagus (about 1/2 to 1 tsp per serving) to add crunch and umami. Scatter 2 tbs toasted sliced almonds over the spears for additional texture.

Add micro shiso and zest

Top with micro shiso leaves (about 1 tablespoon per serving) and finish with a light grating of lemon or yuzu zest if using. Serve immediately while asparagus is warm.