Via Biosyntrx: We recommend this blog and Susan’s charming personality without hesitation. To quote her, “You know that feeling you get when you accidentally gulpdown too much wasabi, that white-hot fire blazing through your mouth and upyour nose? Well, I like that feeling. But fear not, you don’t have to be heat-crazed to enjoy this ridiculously easy asparagus recipe.”

The Biosyntrx staff all like spicy food so we added about one and one half teaspoons of wasabi, but we might not recommend that for heat-sensitive folks.

This recipe is an excellent side dish or appetizer, but just like Susan, six of us ate the entire tripled recipe with our fingers like a pre-lunch snack standing around the kitchen island, three minutes after it came out of the oven.

Wasabi-Roasted Spring Asparagus


  • one bunch fresh spring asparagus spears, trimmed (two servings at 31
  • calories per serving)
  • one tablespoon water
  • 1/2 teaspoon soy sauce or tamari
  • 1/4 teaspoon sesame oil
  • wasabi powder or paste (to taste)
  • coarse kosher salt (optional) three tablespoons olive oil

1. Preheat oven to 425 degrees F. Wash asparagus, snap off tough bottoms of spears, and arrange on a baking sheet.

2. Mix water, soy sauce, and sesame oil in a small bowl. Add wasabi, starting with 1/4 teaspoon and increasing until the mixture is as spicy as you want it. Brush the wasabi mixture over the asparagus, being sure to coat all sides.

3. Roast until asparagus is tender, but still crisp, about 10-13 minutes, turning once halfway through.

Serve sprinkled with sea salt, if desired.

Nutritional Value
Asparagus includes: vitamins A, C, E, D, K, and B6. The minerals included are chromium, calcium, magnesium, potassium, zinc, copper manganese, selenium, and iron.

*Q:* Why does eating asparagus cause a strong urine odor?

*A:* Young asparagus includes compounds that metabolize to ammonia and sulfur-containing products that give urine a characteristic smell, which only 22% of humans can detect.

More on this visit Wasabi Asparagus

*Ellen Troyer, with Spencer Thornton, MD, and the Biosyntrx staff*