Charred Asparagus with Honey Gochujang and Black Sesame Panko

It's high time asparagus stop being type casted...

That’s right, I am here to liberate asparagus from never being given the starring role in an Asian-inspired dish.

It’s time we stage a bit of an intervention. For far too long, asparagus has been typecast in the same tired roles: it’s the trusty sidekick to lemon, the perennial plus-one to capers, or the inevitable co-star next to a delicate curl of prosciutto. Lovely company, sure, but isn’t it time asparagus had its moment in the spotlight? Something with a little more… range?

Now don’t get me wrong — I am not here to shame lemony grilled asparagus. I, too, have been known to eat an entire tray of it standing over the counter before it ever reaches a plate. But asparagus, with its sweet, mildly grassy flavor and crisp-tender bite, is more versatile than we give it credit for. It can do more. It wants to do more.