Easy roasted asparagus are elevated to new heights with this scrumptious Japanese carrot and ginger dressing.
Ingredients
- 1 pound asparagus, ends trimmed
- 2 T olive oil
- Kosher salt and pepper
- 1 shallot, peeled and cut into quarters
- 2 - 3 garlic cloves, peeled
- ½ pound carrots, peeled and cut into 2
- ½ cup rice vinegar
- 3 T soy sauce
- 1 t brown sugar
- Salt and pepper to taste
- 1 t toasted sesame seed oil
- ½ cup mild olive oil (not lite!)
- 1 T toasted black or white sesame seeds
Directions
- 1Heat oven to 400 degrees.
- 2Toss the asparagus with 2 T olive oil on a baking sheet. Sprinkle with salt and pepper and put in the oven to roast. Time will depend on thickness of asparagus, about 5 - 10 minutes.
- 3While asparagus is cooking, make the dressing in a food processor. Put the shallot, garlic, ginger and carrots in a food processor and whirl until finely minced.
- 4Add rice vinegar, soy sauce, brown sugar, salt and pepper and whirl again to combine.
- 5Add sesame seed and olive oil to create an emulsion. If your food processor has a feeding tube, stream the oil in while you whirl. If you don't have a feeding tube or are using a blender, just add the oil and blend until combined.
- 6Plate the asparagus and drizzle the dressing over the asparagus. Garnish with toasted sesame seeds.
