Roasting asparagus spears in a very hot oven or grilling them gives them a unique and delicious flavor and texture. Serve them plain or add them to main-dish salads the next day.
Servings: 6 appetizer servings
- 2 pounds asparagus, woody ends trimmed
- 1 1/2 tablespoons extra-virgin olive oil
- 3 tablespoons light or low-sodium soy sauce (if using regular soy sauce, combine with 2 to 3 tablespoons of water)
- 1 tablespoon finely minced garlic
- 1 teaspoon sugar
- 2 tablespoons water
Preheat the oven to 475 degrees. Have ready a large baking sheet.
Rinse the asparagus and drain on paper towels. Transfer the spears to the baking sheet and brush or toss with the olive oil, then arrange them on the sheet in a single layer. Roast the spears, turning them occasionally, for 10 to 12 minutes or until tender when pierced with the tip of a knife. (You also may grill or steam the asparagus for 4 to 5 minutes until tender.) Arrange on a serving plate.
Combine the soy sauce, garlic, sugar and water, stirring until the sugar has dissolved. Pour the dressing over the asparagus or serve as a dipping sauce. Serve warm or at room temperature.
From cookbook author Nina Simonds.
Tested by Candy Sagon.
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