1 lb. thin asparagus
1 Tbsp sesame oil
2 garlic cloves, minced
1 tsp of ginger, minced
1 Tbsp creamy peanut butter
1 tsp soy sauce (use wheat-free tamari for gluten-free)
1/4 tsp hot chili oil (if desired)
Remove and discard bottom inch of asparagus stalk. Drizzle asparagus with oil, and sprinkle with garlic. Toss well so that all stalks are completely covered with oil, and then spread out on a baking sheet. Roast at 450, stirring asparagus occasionally, until it starts to brown (about 15 min). Mix remaining ingredients well, and add enough water so that it becomes pourable (I added about 2 Tbsp). Place asparagus on serving dish and drizzle with sauce.