This time of year, holiday tables tend to be loaded with rich, cozy dishes — slow cooked braises, roasts, creamy casseroles, buttery desserts — and while that’s absolutely part of the joy, it’s also when something light and crisp becomes especially welcome. This Shrimp and read more
If the only tapioca pudding you’ve had is from a plastic cup, my version is about to blow your mind. Creamy, lightly sweet, and made with coconut milk, this Coconut Tapioca is a simple, chilled dessert that feels both comforting and tropical—especially when you top read more
Few things say “Spring” like asparagus. And when it comes to quick, delicious side dishes, roasted asparagus is hard to beat. It’s one of those recipes that proves simple ingredients and minimal effort can still deliver amazing results. Whether you’re pulling together a weeknight dinner or setting the table for a more elaborate meal like a springtime brunch, this roasted asparagus is an easy win — ready in about 10 minutes, so let’s get into it!
These are all the ingredients you need — simple pantry staples that pack a ton of flavor.Roasting asparagus is a great way to highlight its natural sweetness while giving it just a little bit of caramelized, nutty flavor. Here I give your standard roasted asparagus a little Funky Asian Kitchen treatment with a quick toss in soy butter. The melted butter and soy sauce gives it a savory, rich finish that makes it downright irresistible. No complicated techniques, no fancy ingredients — just a little bit of oven magic. (and FYI, the melted butter/soy sauce combo is a great trick to add flavor to all kinds of roasted veggies, and even to drizzle over simply cooked proteins, try it with fish!)
There are a couple of tricks to roasting asparagus successfully, which is a little different than roasting other veggies. First, choose the thickest asparagus spears you can find. Asparagus cooks very quickly and those thin pencil asparagus that look lovely blanched will be a burnt mess if you try it with this technique, because we are roasting at a very high temperature. The reason why you need the temperature so high is because asparagus is very watery and will steam instead of roast if you don’t crank up the heat. Finally, oil is typically used in roasting vegetables, but I use butter here not only for flavor, but also because butter has a lower smoking point and will help in achieving some toasty color.
I start my Roasted Asparagus by trimming the stalks. Though you can find it year round now, asparagus is at its peak in Spring. Look for firm stalks, with tightly closed tips. Stay away from discolored stalks or any packages that look wet. In general, I prefer fat spears of asparagus if I have a choice. They have better flavor and texture but you definitely need it here. Stay away from pencil asparagus for this recipe.
The bottom couple inches of the spears are too tough and woody to eat, so first you need to remove it. Snap the ends off by hand — the asparagus naturally breaks where it turns tender. (This method will remove a couple inches of stalk. If you feel that wastes a lot of the asparagus, feel free to use a knife to cut off the bottom inch to 2 inches.)
I cut the spears into bite-sized pieces for faster, more even roasting.
I pour the melted butter on top:
Then I pour the soy sauce on top:
A generous grind of black pepper:
And then a quick toss with clean hands to make sure everything is mixed:
Spread the asparagus out in a single layer so it roasts evenly. It is very important that you have adequate space on the baking sheet. You should have a maximum of 3/4 of the baking sheet full. Any more than that and the asparagus will steam instead of roast.
I roast them for 5-7 minutes, I like them to get some nice browned color.
Perfectly roasted asparagus — tender with just a bit of char:
If you find that you want a little more color on your asparagus, feel free to broil it for a minute on the top rack.
Want to turn this quick side into a light supper? Top them with our Perfect Fried Eggs! Roasted asparagus is also a perfect way to round out my Sticky Char Siu Ribs. Or make a double batch and add leftovers to these Chilled Kimchi Noodles. However you enjoy them, we want to hear about it! Let us know in the comments and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!
Pre-heat the oven to 450 degrees and set the oven rack to the middle.
Prepare the asparagus: Break the ends off of the asparagus by holding the asparagus at the base. It will naturally break where the asparagus becomes tender. (Some people think this is wasteful and prefer to just use a knife to cut off the woody ends. In this case, cut about 1 ½ inches off of the bottom).
Cut the asparagus into 1 ½ inch pieces and place them on a baking sheet. Make sure that you are using a large enough baking sheet and you only have 1/2-3/4 of the pan filled in a single layer.
Microwave the butter for 1 minute to melt it and then pour it over the asparagus. Add the soy sauce and ground black pepper. Mix with clean hands and then place the tray of asparagus in the oven.
Roast for 5-7 minutes depending on the thickness of the asparagus. If the asparagus is a little pale, broil for a a minute or two on the top rack.
Transfer roasted asparagus to a plate and serve immediately.
*This recipe is easily doubled. Make sure you are using a large baking sheet if that is the case. Plenty of room for hot air circulation allows for the best roasting.
Keywords: spring, veggies, asparagus, brunch, quick, sides, healthy sides,
This week I’m bringing you a classic Japanese home-style recipe that checks all the boxes: minimal cleanup, tons of flavor, and a cozy, steamy reveal that makes dinner feel a little special. Who doesn’t love getting their own perfectly portioned bundle of flavor, just for read more
As an antidote to other muted winter produce, the arrival of colorful citrus on the shelves is like nature’s own burst of sunshine. Lemons, with their vibrant hue and unmistakable zing, are a welcome reminder that brighter days are ahead. And what better way to read more
Octopus is enjoyed in many coastal cuisines around the world, and Japan is no exception. From takoyaki (savory octopus-filled dumplings) to sushi and sashimi, octopus—known as tako in Japanese—is a staple ingredient, prized for its mild sweetness and satisfying bite. It’s also incredibly popular in Miami, where fresh seafood plays a big role in our local food scene. You’ll find octopus grilled, braised, and served in dishes across the city’s Latin American and Asian communities.
So it makes sense for us to include it on our menus, and this Octopus Ceviche is a keeper! In this refreshing recipe the octopus is paired with bright yuzu juice, crisp celery, and juicy grape tomatoes for a light yet flavorful dish. For the best texture and convenience, this recipe calls for sashimi-style octopus, which is pre-cooked. You can usually find it in the seafood section of Japanese or Asian grocery stores, often vacuum-sealed and ready to use. Japanese style sashimi octopus is firm and has a toothsome texture that is prized. You can also use Western style cooked octopus, which is much softer in texture. With its vibrant citrusy notes and delicate balance of flavors, this ceviche is perfect as an appetizer or a light meal, so let’s get into it.
In late January, I took a trip to Portugal with a group of friends. The Portuguese love seafood, and octopus salad is almost a given at every meal. The bright flavors, beautiful colors, and contrasting textures make it hard to resist. So it’s no surprise that I wanted to share my own version with you. This is a perfect recipe when you want to make something a little special, maybe for a dinner party, maybe a romantic dinner for two, you get the drift. It’s fast, unusual, can be made ahead, and of course delicious.
I begin by peeling and cutting the celery. Celery adds a nice crunch and back note to this Octopus Ceviche. Peeling it removes that tough and stringy outer layer which gives it a more refined subtle texture. Full disclosure, Japanese cooks peel almost every vegetable. If we can peel it, we will. Because Japanese cuisine relies heavily on seasonal fresh produce, attractively presenting it and finding the most delicious way of using it are paramount. You could also use a little fennel or cucumber too if you are a celery hater, but try my peeling trick and maybe you will change your mind.
Once peeled, I cut the celery into strips and then into a fine dice. This fine dice allows the celery to become part of the sauce, coating the other ingredients and bringing it all together.
Once the celery is prepped I add it to a large bowl with the shelled edamame. You can buy it frozen and just thaw it before use.
Next, I quarter the grape (or cherry) tomatoes.
They get added to the bowl with the edamame and celery.
Then I mince the shallot.
Shallots can be a bit intense if you bite into a large piece, so a fine dice helps distribute their flavor evenly. If your shallots are incredibly strong (like your eyes are watering as you cut into it), you can put them into a colander and rinse them under running water. Be sure to drain them well before continuing.
I also chop some fresh parsley and mince the ginger before moving on to the star ingredient—the octopus!
First, I break down the tentacle to make slicing easier, then cut it into bite-sized pieces, and add it to the bowl. If you purchased octopus that came sliced, there’s no need to cut it any more. Just add it to the mixing bowl.
Once it’s cut I add it to the bowl.
This ceviche gets its bright, citrusy kick from yuzu juice, a fragrant Japanese citrus with a tart, floral flavor somewhere between lemon, lime, and grapefruit. While fresh yuzu is hard to find outside of specialty markets, bottled yuzu juice is widely available at Japanese and Asian grocery stores. It’s a great pantry staple that adds a unique depth to dressings, marinades, and seafood dishes like this one. Grab a bottle and then you can also whip up these amazing Yuzu Margaritas! Or these delectable Yuzu Pineapple Cocktails! If you can’t find any you can always substitute with equal parts lemon juice.
After I add the yuzu juice I stir in a neutral oil like avocado.
Then, I gently mix everything together so each bite is packed with flavor.
For the best results, I like to make this ceviche ahead of time and let it chill in the fridge so the flavors can meld. You can prepare it up to a few hours in advance—perfect for a stress-free appetizer or light lunch. I hope you love this quick and zesty Octopus Ceviche! It’s a great recipe to have up your sleeve as the weather warms up. Let me know what you think and tag us in your pics @funkyasiankitchen, we love hearing from you!
*This octopus salad can be made ahead, up to one day, and held in the fridge until ready to serve.
Keywords: tako, octopus, ceviche, yuzu, japanese, seafood, salad, healthy, fast
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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