Asparagus is one of those spring treasures I look forward to all winter. Its crisp, bright green stalks practically beg for bold flavors like our sweet-savory homemade hoisin-sesame sauce.
And the best part? The cooking method is forgiving. Whether your weather—or grill—is acting up, you can choose broiling, roasting, or grilling with equally satisfying results.
Roasted Asparagus with Homemade Hoisin Sesame Sauce shines a spotlight on the robust flavors of brown miso, the warming spice of Chinese five-spice powder, and the nutty whisper of toasted sesame oil. These gems add layers of complexity without overpowering the fresh snap of asparagus. Ready to get saucy? Let’s dive in—total time is under 30 minutes.
Whether you roast it in the oven or grill it alongside steaks, this dish turns ordinary asparagus into something special—elegant, quick, and full of flavor.
Why You’ll Love It
- Simple but bold – A few ingredients turn plain asparagus into something crave-worthy. No frills—just asparagus, oil, hoisin, and sesame seeds.
- Flexible cooking methods. Roast under the broiler or char it on the grill.
- Pairs with everything – From roasted chicken to grilled salmon, this asparagus recipe complements any main.
Ingredient Highlights
- Brown Miso: A fermented soybean paste with a rich, umami flavor, brown miso adds depth to the hoisin sauce. It’s less salty than soy sauce and brings a subtle nuttiness. Look for soy-brown rice miso for a gluten-free option.
- Mirin: This sweet Japanese rice wine enhances the sauce’s sweetness and adds a glossy finish. It balances the savory elements and is a staple in Asian cooking.
- Coconut Palm Sugar: A natural sweetener derived from coconut palm sap, it offers a caramel-like flavor with a lower glycemic index than regular sugar. It’s perfect for a refined-sugar-free hoisin sauce.
- Chinese Five-Spice Powder: A blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel, this spice mix adds warm, aromatic notes that elevate the sauce’s complexity.
- Liquid Smoke: A concentrated seasoning that imparts a smoky flavor without a grill. A little goes a long way, adding a hint of smoky depth to the sauce.
What Does Hoisin Sauce Taste Like?
Savory miso, coupled with sweet palm sugar and mirin, is balanced by the rice vinegar and Chinese five-spice, delivering a rich, complex flavor that’s a harmonious blend of sweet, savory, and slightly tangy. Making your own sauce means you can enhance any aspect of the flavor profile that suits you.
Why Make Homemade?
Store-bought hoisin often contains artificial colors and thickeners. If you’re tired of the same old jarred condiments that pack more mystery than taste, it’s time to whip up your own homemade hoisin sauce. Our recipe for this thick, glossy elixir from Chinese cuisine is simple to make, uses natural ingredients, and delivers bold, authentic flavor.
Recipe TIPS & VARIATIONS
- Make it spicy—Add chili flakes or a spoonful of chili crunch, like we do with this Miso Butter Shrimp
- Add aromatics—Toss in sliced scallions or minced garlic before simmering.
- Don’t overcook—Asparagus should be tender but still have a bit of snap.
- Make the sauce in advance and store it for up to two weeks in the fridge so it’s ready when you are.
Creative Ways to Use Hoisin Sauce
- Stir-Fry Glaze: Toss with vegetables, chicken, pork, or beef in a hot skillet for a glossy, savory-sweet coating like our Mongolian Beef recipe.
- Dipping Sauce: Serve alongside spring rolls, dumplings, or Asian Sesame Chicken Salad Wraps.
- Marinade: Use on pork, chicken, or grilled salmon before grilling or baking to infuse deep flavor and a caramelized finish.
- Add the sesame seeds to the sauce instead of sprinkling on top separately.
Roasted or Grilled Asparagus
Ingredients
- 1 pound asparagus , rinsed and ends trimmed
- 1 tablespoon avocado oil
- sea salt and pepper
- 1/4 cup hoisin sauce (see sauce recipe below)
- 1 tablespoon sesame seeds
Instructions
- Lightly coat the asparagus with oil, arrange in a single layer on a rimmed baking sheet, and season lightly with salt and pepper.
- Either roast the asparagus under an oven broiler on HI, in an oven at 400°F, or over high heat on a grill. Check every few minutes to turn or roll, as needed, when lightly browned. Roast or grill until fork tender and browned in spots, 8-10 minutes.
- Drizzle with hoisin sauce and sprinkle with sesame seeds. Serve immediately.
Nutrition
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Hoisin Sauce
Ingredients
- 3 tablespoons water
- 2 tablespoons soy sauce (Tamari for gluten-free)
- 1 1/2 tablespoons brown miso (soy-brown rice for gluten-free)
- 1 tablespoon Mirin
- 1 tablespoon toasted sesame oil
- 5 teaspoons rice vinegar
- 1/4 teaspoon liquid smoke
- 6 tablespoons coconut palm sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon Chinese five-spice powder
- 1/8 teaspoon granulated garlic
Instructions
- Whisk the water, soy sauce, miso, Mirin, sesame oil, rice vinegar and liquid smoke in a small saucepan until well combined. Mix the sugar, cornstarch, spice, and garlic in a small bowl to combine and add whisk into the sauce.
- Bring to a boil over medium heat, reduce heat and simmer 2-3 minutes until the flavors meld and sauce thickens.
- Store in a glass jar in the refrigerator for up to 3 months.
Raymund says
Wow this is amazing! you made your own Hoisin sauce, now I have a recipe to look at if I cant find hoisin anywhere, one of my favourite sauces is this
Maureen | Orgasmic Chef says
I love that you made your own hoisin sauce. I always get the bottle out of the fridge. I can’t wait to try this. It’s not asparagus season way down here but I wish it was. I can’t get enough asparagus.
John@Kitchen Riffs says
Roasted and grilled asparagus = bliss! Great way to prepare it. Never considered using hosin sauce with it, though — excellent idea. Love all those sesame seeds! Add both nice flavor and some additional texture to the dish. Plus they look great!
Mandy says
I have never thought to make my own hoisin before, great idea and I love the idea of your asparagus.
I am dreading winter, we have been spoilt with such a wonderful summer this year and it seems to be stretching out into our autumn spoiling us even further.
Have a wonderful day.
🙂 Mandy xo
mjskitchen says
I know what you mean about these crazy fluctuations in temperature! Sunday and Monday we’re out working in the yard and today it’s chilly, windy and raining. Just crazy! Oh, but it’s asparagus season. 🙂 I can’t get enough of it this time of year and am always looking for more recipes. I love the one you’re sharing here. And a recipe for Hoisin! Thank you Judy!!!
Mary Schoenecker says
We had this as a side dish tonight and it was delicious! I added red pepper, red onion, and mushrooms to the asparagus. I staggered the cooking time giving the onion and pepper longer to cook. I purchased the Hoisin Sauce from a local market.