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Hoisin Roasted Asparagus

5 from 3 votes
You only need two ingredients to create the best baked asparagus – perfectly charred, flavorful, and tender.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Side
Cuisine: Chinese
Servings: 4
Author: Maggie Zhu


  • 1 pound (450 grams) asparagus , tough ends removed (*see footnote)
  • 1 tablespoon olive oil
  • 2 tablespoons hoisin sauce (or gluten-free hoisin sauce for a GF version)


  • Preheat oven to 230 degrees C (450 F).
  • Line a baking sheet with aluminum foil. Spread asparagus and drizzle with olive oil. Toss to coat well.
  • Add hoisin sauce. Toss again to cover asparagus evenly with the sauce. Arrange asparagus so that the thicker stems are near the rim of the baking sheet. Leave some space between the asparagus spears, so they will crisp up, not become steamed.
  • Bake for 5 minutes. The asparagus should be almost cooked through, but still a bit chewy. If you’re using thicker asparagus, you might need to add another minute or two. Toss again and return the tray to the oven. Turn on broiler and cook for another 2 minutes, or until the sauce is slightly caramelized. You should watch it closely after turning on the boiler. When the asparagus is done, transfer the it to a serving tray immediately so that it stops cooking.
  • This recipe can be used on the grill, too. To grill asparagus, build a moderate two-zone fire and place asparagus over direct fire. Flip every minute, until the asparagus is cooked through. If the asparagus gets charred too quickly (mostly likely if you’re using thicker asparagus spears), move them to the indirect fire and grill until they cook through.
  • Serve warm or at room temperature.


  1. Try to select thin asparagus spears. They coat with hoisin sauce better and will be more flavorful.


Serving: 125g, Calories: 70kcal, Carbohydrates: 7.9g, Protein: 2.8g, Fat: 3.9g, Saturated Fat: 0.6g, Sodium: 131mg, Potassium: 239mg, Fiber: 2.6g, Sugar: 4.3g, Vitamin A: 850IU, Vitamin C: 9.1mg, Calcium: 30mg, Iron: 2.5mg