Roasted Asparagus Recipe with Miso Lime Dressing

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Roasted-Asparagus-with-Miso-Lime-Dressing-Cookin-Canuck

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.

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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.

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

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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.

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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).

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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

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Roasted Asparagus with Miso Lime Dressing

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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins

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

Yields Serves 4

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

    Directions

      The dressing:

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

      The asparagus:

      1. Preheat oven to 400 degrees F.
      2. Trim the tough ends from the asparagus and place the asparagus on a baking sheet.
      3. Toss the asparagus with olive oil and pepper until coated.
      4. Lay the asparagus on the baking sheet, in a single layer.
      5. Roasted the asparagus until it is just tender, 12 to 18 minutes (depending on the thickness of the asparagus).
      6. 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).

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      Comments

      8. Shirley @ gfe says

        I have to agree on the excitement of having fresh asparagus poke up and finally be ready to eat. We actually have some on our mountain property where we camp and we’re delighted when the timing works out that we’re there for it and can enjoy it! I roasted asparagus this morning before work. Just with olive oil, salt, and pepper–yum. Yours looks delicious, Dara! 🙂

        Shirley

        Reply

      9. Barbara | Creative Culinary says

        It’s funny how today, every recipe for asparagus sounds so amazing…considering that until I was in my 30’s I absolutely hated it. Blame cans of bland, limp veggies served to us as kids but now I guess I’m trying to make up for lost time. Roasted and grilled…I could eat a whole bunch all by myself. Great dressing; can’t wait to try it.

        Reply

      24. KimNB says

        The miso dressing was excellent on the asparagus. I found just a splash of sesame oil worked really well in the dressing.

        Reply

      25. Gloria says

        I enjoyed this book. It was very eye opening. Like you, I’m probably not going to be living off of only locally produced products anytime soon, but it makes you think and ask questions and creates awareness. Which is a good thing!

        Roasted asparagus is one of my favorite preparations. I look forward to trying this miso sauce to twist things up a little.

        Reply

      29. Lora @cakeduchess says

        That is one of my favorite books ever. I dream of living how they did for a year. Your asparagus look so pretty with that flavorful miso lime dressing…I could eat it alone for lunch;)

        Reply

      30. Jamie says

        I absolutely loved that book and husband and I have been dreaming of living that lifestyle but wondering how to go about doing it. Meanwhile we make so much more of an effort (okay, I do. He always has.) to buy local and seasonal. And I have been starting to see so many asparagus recipes popping up I am desperately waiting to see them on our market – asparagus are local, too! I love the dressing!

        Reply

      31. Trish says

        I love roasted asparagus but i had never considered a miso based dressing. Sounds devine. I will have to try that next time I find some fresh spears.

        I’ve read the book. Loved it and what I remember most about the book was the trial and success of feeding others, having a party, while living this way. It’s inspiring.

        Reply

      32. Donna says

        You must have been reading my mind for this one, Dara! I was just thinking the other day that I need to do more experimenting with miso paste. Will def try this!

        Reply

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