I don’t particularly care for asparagus when it is in a dish, it’s flavor is too powerful. But as a beautiful stand alone, count me in. Especially when there is a toasted sesame miso situation sitting on top.
Asparagus is pretty nutrient dense with a variety of vitamins and minerals, it contains a decent amount of fiber which helps aid digestion and is low in calories making it diet friendly. Asparagus is alkaline. It’s also said to be a mood booster. In #tcm, its said to be slightly warming, good for the kidneys and lungs.
This is an easy and pretty quick to prepare side dish for your upcoming Seder, Easter brunch or a weeknight dinner.
-1bunch organic asparagus, washed and bottoms trimmed
-Olive oil, black pepper
-Maldon, or large flake salt to finish
-Toasted sesame seeds and 1/4 cup, loosely packed almonds roasted and rough chopped
-1/4 cup + 2 Tbsp (or 6 tbsp) toasted sesame oil -3 Tbsp sweet white miso (I used Miso Masters)
-1/4 cup rice wine vinegar
-1″ piece of organic ginger
-1 medium clove garlic, smashed
-1/2 tsp. soy sauce (or tamari if you want to make it gluten free)
-Preheat oven to 350 degrees
-Line baking sheets with parchment paper (I used 2. You want to make sure each spear has a little space. To roast means to surround by hot, dry air).
-Line asparagus spears on baking sheet, coat with olive oil, salt and pepper. Roast for 10-14 minutes, depending on your desire for doneness. I like a little more crispy. -While the asparagus is roasting, add all dressing ingredients to a blender. Blend on medium speed until well combined.
To plate- drizzle dressing and too with roasted almonds, sesame seeds and Maldon sea salt.