Roasted Asparagus Recipe with Miso Lime Dressing

Name: Roasted Asparagus with Miso Lime Dressing
Prep time: 2017-10-23T00:05:00+00:00
Total time: 2017-10-23T00:20:00+00:00
Yield: Serves 4
Ingredients: 2 tsp fresh lime juice; 2 tsp water; 2 tsp white miso; 1/4 tsp freshly ground black pepper; 3 tbsp olive oil; 1 1/2 lb. fresh asparagus; 1 tbsp olive oil; 1/4 tsp freshly ground black pepper

Apr 13, 2012 by Dara 36 Comments

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One of the things I remember most vividly about Barbara Kingsolver’s book Animal, Vegetable, Miracle was the elation the family felt when the first spears of asparagus pushed through the soil at the start of spring. Kingsolver and her family dedicated themselves to sustaining themselves for a year only on foods they grew or raised (or ones found within a short distance from their home). If that was me, I would have been doing an embarrassingly enthusiastic happy dance if I discovered my black thumb hadn’t led us straight down the path to starvation. And then I’d pull out every asparagus recipe in my arsenal and have a big ol’ green spear feast.

Besides refining their horticultural skills, the Kingsolver family learned several other important lessons, ones that stuck with me months after I finished reading the book. First of all, never ever name the animals that you are going to slaughter and eat. It’s much harder to roast up Clucker for Sunday dinner if you began bonding upon hatching. Check, got that one.

Second, if you are going to dedicate yourself to eating only foods you have grown or raised yourself or by neighborly farmers for a year, prepare yourself for the fact that your smoothies will be sadly banana-less. Well, unless you live somewhere very tropical, that is.

This book is truly well worth reading. While packing the book with plenty of facts about the benefits of eating locally produced food and researching how the animals are treated, Kingsolver tells her family’s story with plenty of wit and without preaching. While I know that it’s highly unlikely my family and I will ever live solely from foods we grow and raise, it does encourage us to expand our vegetable and herb garden a little bit each year. Tomatoes, lettuce, zucchini, spaghetti squash, eggplant, peppers and about half a dozen herbs. We haven’t attempted asparagus yet, but our love of the springtime vegetable may inspire us to change that next year.

{Update: The winner of the Epiphanie camera bag from this post is comment #1846, Melody Fury (Gourmet Fury) who said, “What an amazing year it’s been for you, m’dear! Congrats in more ways than 1. I’d love to try your Grilled Tri-Tip Steak with Molasses Chili Marinade.” Congratulations, Melody! You are going to love your Epiphanie Bag. I will be emailing you with the details.}

The recipe:

The dressing:
In a small bowl, whisk together the lime juice, water, miso and pepper until smooth.

While whisking slowly pour in the olive oil until the dressing is combined.

The asparagus:
Preheat oven to 400 degrees F. Trim the tough ends from the asparagus and place the asparagus on a baking sheet.

Toss the asparagus with olive oil and pepper until coated.

Lay the asparagus on the baking sheet, in a single layer.

Roasted the asparagus until it is just tender, 12 to 18 minutes (depending on the thickness of the asparagus).

Serve the asparagus warm or room temperature, with some of the miso dressing drizzled over top (use as much as you like, to your taste).

More asparagus recipes:
Cookin’ Canuck’s Asparagus Frittata with Smoked Paprika, Thyme & Feta Cheese
Cookin’ Canuck’s Asparagus with Hazelnuts & Dried Cherries
Kalyn’s Kitchen’s Vegan Asparagus Salad with Tomatoes, Hearts of Palm & Chives
Pham Fatale’s Asparagus Chicken Stir-Fry
Crumb’s Asparagus Ricotta Tart

Roasted Asparagus with Miso Lime Dressing

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Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 161kcal Calories from fat 125
% Daily Value
Total Fat 14g	22%
Saturated Fat 2g	10%
Sodium 112mg	5%
Carbohydrate 8g	3%
Dietary Fiber 4g	16%
Sugars 3g
Protein 4g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Preparation 5 mins

Cook Time 15 mins

Total Time 20 mins

From the kitchen of Cookin Canuck. www.cookincanuck.com

Serves Serves 4 adjust servings

Ingredients

The dressing

2 tsp fresh lime juice
2 tsp water
2 tsp white miso
1/4 tsp freshly ground black pepper
3 tbsp olive oil

The asparagus

1 1/2 lb. fresh asparagus
1 tbsp olive oil
1/4 tsp freshly ground black pepper

Instructions

The dressing:

In a small bowl, whisk together the lime juice, water, miso and pepper until smooth.
While whisking slowly pour in the olive oil until the dressing is combined.

The asparagus:

Preheat oven to 400 degrees F.
Trim the tough ends from the asparagus and place the asparagus on a baking sheet.
Toss the asparagus with olive oil and pepper until coated.
Lay the asparagus on the baking sheet, in a single layer.
Roasted the asparagus until it is just tender, 12 to 18 minutes (depending on the thickness of the asparagus).
Serve the asparagus warm or room temperature, with some of the miso dressing drizzled over top (use as much as you like, to your taste).

by From the kitchen of cookincanuck.com