This recipe comes from local food legend Rose Reisman.
A few words from Rose: Asparagus, which is in season in spring, is a delicious and elegant vegetable to serve. This caesar-style dressing is sensational overtop. Try thinly slicing some fresh Parmesan, using a cheese slicer or sharp knife, to use as a garnish. This can be served hot or at room temperature.
Traditionally, asparagus are steamed, but roasting brings out a completely different flavour and texture. Store asparagus unwashed and untrimmed in your refrigerator wrapped in a wet paper towel for up to three days. For a real treat, try white asparagus. Asparagus is a very good source of vitamins C and A, iron and folate. It’s considered one of the best vegetables for providing antioxidants, which help fight free radicals.
Roasted Asparagus with Parmesan Dressing (makes 4 servings)
What you need:
1 lb asparagus, trimmed
2 Tbsp grated Parmesan cheese (½ oz)
1 Tbsp olive oil
2 tsp fresh lemon juice
2 tsp water
2 anchovy fillets, minced (optional)
1 tsp rushed garlic
½ tsp Dijon mustard
¼ cup diced tomato (optional)
What to do:
- Preheat the oven to 425°F. Place the asparagus on a baking sheet sprayed with vegetable oil. Roast for about 8 minutes just until bright green and slightly tender. Do not overcook. Place on a serving dish.
- In a small bowl, mix together 1 Tbsp of the Parmesan, the olive oil, lemon juice, water, anchovies, garlic and mustard. Pour over the asparagus.
- Sprinkle with the remaining Parmesan and the diced tomato, if using.
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Make ahead: Roast the asparagus early in the day and serve at room temperature.
Nutritional Information per Serving
Calories 87
Carbohydrates 5.1 g
Fibre 1.7 g
Protein 5.1 g
Total fat 5.1 g
Saturated fat 1.3 g
Sodium 90 mg
Cholesterol 4.9 mg
Source: The Best of Rose Reisman (Whitecap Books) By: Rose Reisman
Photo: Mike McColl, from The Best of Rose Reisman (Whitecap Books)
This post is part of the HH “Recipes We Love From People We Love” series, featuring recipes to make with local, seasonal produce