Spicy Asian Asparagus

I had a great run this morning! I ran for 35 minutes with no walk breaks.

I wanted to run even farther, but my shin splint was acting up. If there is one thing I’ve learned from running, it’s that when you start feeling pain you have to stop or it’s only going to get worse and take you longer to recover. On days like today, it can be very hard to adhere to that rule, but alas, I have to.

I realized today that I definitely run better when I run first thing in the morning. I am by no means a morning person and I hate getting up early, but I almost always have my best runs in the mornings. Plus, it gets me started on my day earlier and on the right track for the day. I think as I wait until the afternoon to go on a run, I lose desire to run and because of that, I can’t push myself as far mentally.


In kitchen news, I found a new way I enjoy asparagus! With an Asian flare :).

As I mentioned in an earlier post, asparagus is one of the vegetables I have always turned my nose up at. Recently I tried a new recipe for Crispy Garlic Parmesan Asparagus and I loved it! Now, if you are an asparagus hater as I was, I would give my first asparagus recipe a try before this one. My Spicy Asian Asparagus is really good, but the vegetable flavor is more hidden in the Crispy Garlic Parmesan Asparagus.

If you love Asian flavors – give this Spicy Asian Asparagus a try!

First, snap off and discard the ends and chop your asparagus into 1 inch pieces.

Then heat the olive oil over medium high heat, add the asparagus and cook for about 4 minutes, until the asparagus is slightly tender and bright green.

Lastly, add the garlic, chile paste, sesame oil and teriyaki marinade and cook for another 3-4 minutes, until asparagus is tender.

Serve and enjoy!

Spicy Asian Asparagus

Adapted from Week of Menus


  • 1 lb asparagus, ends removed and chopped into 1 inch pieces
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp sambal oelek chile paste
  • 1 tsp sesame oil
  • 1 tbsp teriyaki marinade *

*I noticed our teriyaki contains high fructose corn syrup, so I will be looking for a new brand!


  1. Snap the ends off of your asparagus and discard them. Chop the asparagus into 1 inch pieces.
  2. Heat the olive oil in a skillet over medium high heat and add the asparagus.
  3. Cook the asparagus for about 4 minutes, until slightly tender and bright green.
  4. Add the garlic, chile paste, sesame oil and teriyaki marinade and cook for another 3-4 minutes, until asparagus is tender.
  5. Serve and enjoy!
This entry was posted in Asian, Fitness, Gluten-free, Recipes, Running, Sides, Vegetarian and tagged , , , , , , . Bookmark the permalink.

7 Responses to Spicy Asian Asparagus

  1. Congrats on the fab run! I actually am learning to enjoy morning workouts as well – I feel like a lunatic, but I’d like to get up early tomorrow and go for one to kick off the weekend!

    Love the Asian flair as well. Your garlic parm version is my all time favorite way to do asparagus, but sometimes it’s nice to switch up the standard. Im sure this is crazy flavorful on its own, but I bet a sriracha aioli would be perfect to dip these in as well!

  2. These asparagus look fabulous!! YUM!
    Kristen @ Swanky Dietitian recently posted..Champagne and Bubble GumMy Profile

  3. Lily says:

    Congrats on your run! I haven’t been able to go over a minute but I’m getting there. I just discovered asparagus and this recipe sounds awesome!
    Lily recently posted..Lose ALL the weight!!My Profile

    • Caroline says:

      I started out running 1 minute walking 1 minute a few months ago. I actually kept a little “diary” (before I had a blog) about running and after reading your comment, I went back and read some of my earlier posts. I wrote many times that I never thought I’d be able to run 30 minutes straight, but now I’m exceeding that. Looking back at my progress is kind of fun! If I can do it, you can too! Just keep doing intervals and gradually increasing the running!

  4. Asparagus is actually one of my favorite vegetables! I love it most roasted with olive oil, salt and pepper, but sometimes I get adventurous and add a few more ingredients. This recipe looks delicious!
    Sara @ Nourish and Flourish recently posted..Cardio(less)My Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge