Roasted Asparagus with Garlic Dressing
11 May 2010
Warm, room temperature or even cold, these are delicious. The dressing is nice and light with just enough sweetness to offset the spiciness of the garlic.
I loved these.
Yes, loved them. I know that is a powerful word, but what’s not to love about roasted asparagus and a garlic soy dressing. I served these as an appetizer but I think that they were meant to be a side dish.
Did I mention that they were easy, too.
Just a few simple ingredients is all you need. If you use the real skinny asparagus then reduce your roasting time.
A little olive oil and a pinch of salt.
Give them a good toss.
Make sure they are all laying flat on the baking sheet, no crowding please.
Place them in a pre-heated 425 degree oven for about 9 minutes, if they aren’t quite done then continue roasting for another couple minutes.
In a small bowl whisk all your dressing ingredients together.
Yep, I loved these.
Until next time, sigh.
Instructions: Cut out the recipe below and paste it to a recipe card. Happy cooking!
Roasted Asparagus with Garlic Dressing
from Spices of Life by Nina Simonds
2 lbs fresh asparagus
1 1/2 tablespoons olive oil
Kosher Salt~to lightly sprinkle on asparagus
dressing:
3 tablespoons reduced sodium soy sauce
(if using regular soy sauce, add 2 to 3 tablespoons more water)
1 tablespoon minced garlic
1 teaspoon sugar
2 tablespoons water
Preheat your oven to 425 degrees f. Snap off the tough woody ends of the asparagus and rinse the spears. Drain on paper towels. Spread the asparagus out on a cookie sheet and brush or toss with the olive oil.
Roast the asparagus 10 to 12 minutes, or until tender when pierced with the tip of a knife. Alternatively, you may grill or steam the asparagus for 4 to 5 minutes, until tender. Arrange the asparagus on a serving plate.
Stir together the ingredients for the garlic dressing until the sugar has dissolved. Pour over the asparagus or serve as a dipping sauce. Serve the asparagus warm or at room temperature. Serves 6.
I think I would LOVE to try this recipe!!
xoxo Karen