I love Spring.
Except for the allergies that come with it, including those beautiful Bradford Pear trees that are killing my allergies right now.
Along with Spring comes asparagus. You’ll see it dirt-cheap, or as Mr. Wonderful always corrects me, less-expensive. While it’s on sale, I like to try a variety of ways to fix it. I could eat asparagus 5 times a week.
Maybe I just will.
Today’s version has a dressing of soy, ginger and sesame oil and is super quick to make and really not a lot of fuss.
Who has time for fuss anyway?
Preheat your oven to 400º
Start by prepping your asparagus. Take one stalk and snap off the end. This is a good indicator of where the tough part is on the asparagus. Then simply line the rest of your stalks up and cut them at the same place the other one snapped off at. You can peel each stalk at the end, but I rarely ever have time for that.
Take a roasting pan or a lined cookie sheet and place your asparagus spears in a single layer on the pan. Drizzle a little olive oil over them and sprinkle them with salt and pepper.
Pop them into the oven and roast them uncovered for about 20 minutes. While they’re roasting, let’s make the sauce.
Chop up one green onion, a thumb sized peeled piece of ginger and one garlic clove. If you have a garlic press, use that, otherwise just mince it up fine. Add in one tablespoon of sesame oil, two tablespoons of soy sauce, one half of a lime, juiced and one tablespoon of honey.
Whisk it all up real good.
Remove your gorgeous roasted asparagus from the oven.
And drizzle your sauce over top of it.
Remove to a platter or plate.
And enjoy this kicked-up version of spring!
Katie’s Printable Recipe – Roasted Asparagus with Ginger Soy Sesame Dressing