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This is a great side, that changes it up a little from the regular lemon butter drizzle.

Roasted Asparagus with Sriracha Drizzle

(Adapted from The Perfect Pantry)


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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


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.


Roast at 450F for 10 minutes.


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.


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

Serve warm or at room temperature.

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