Roasted Asparagus with Miso Dressing |
| Name: |
Crystal Veillette |
| Base: |
Ft Campbell, KY |
| Recipe: |
1 1/2 lbs fresh asparagus spears
1 tablespoon oil
salt
for the dressing
3 tablespoons unseasoned rice vinegar
2 tablespoons light miso
2 tablespoons water
2 teaspoons sesame oil
1 teaspoon beet sugar (or granulated sugar)
Preheat oven to 375F.
2Bend asparagus gently and allow to snap where they naturally break; discard end pieces.
3Lay asparagus on a roasting pan, and drizzle with oil and lightly sprinkle with salt.
4Roast for 20 minutes or until they are cooked through but not soft, shaking the pan mid-way through cooking.
5Remove from oven and allow to cool.
6Whisk together the rice vinegar, miso, water, sesame oil, and sugar, until sugar is dissolved and everything is thoroughly combined.
7Drizzle dressing over cool asparagus and allow to"marinate" at room temperature for 15-20 minutes before serving. |
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