The asparagus has been showing itself in our greenmarkets for the past couple of weeks. This is a quick way to get it to your table and into your Yummy’s tummy. Roasting the asparagus enhances its sweetness though, for an even quicker version, we sometimes just steam the asparagus. A little miso dressing balances the veggies nicely and is popular with the kiddies.
Roasted Asparagus with Miso Dressing
*1 bunch of local asparagus
*a slosh of olive oil
*salt and pepper, to taste
*1 heaping T. light miso
*2 t. honey or agave
*2 t. toasted sesame oil
*1 T. rice vinegar
*juice of half a lemon
Preheat your oven to 400 degrees F.
Together: Line a rimmed baking sheet with parchment.
Wash your asparagus and dry it on a clean kitchen towel. Show your mini-chef how to snap off the woody bottoms of the asparagus. This makes a terrific noise ***SNAP!***
Place the asparagus onto the parchment, give it a good slosh of olive oil, sprinkle it with salt and pepper (keeping in mind that the dressing will be salty because of the miso).
Big Person: Roast the asparagus in the oven for 20-30 minutes, shaking a couple of times during the cooking time. When it’s brown and sort of starting to crisp, take it out of the oven to cool.
Together: Meanwhile make the dressing. Combine all of the remaining ingredients in a small bowl, and have your mini-chef whisk them well with a fork.
Spoon the dressing over the asparagus. Serve warm, room temperature or cold.
