YIELD: Makes 4 servings
INGREDIENTS For Lemon Soy Dressing:
2 T-olive oil
1 T-rice wine vinegar
1 T-honey
1 T-soy sauce
zest and juice of 1 lemon
2 tsp. - toasted sesame seeds, divided
fresh ground pepper
For Asparagus:
1 lb. - asparagus, washed and tough ends removed
1 T - honey
2 T - olive oil
1 - lemon, sliced thinly
1 tsp. - kosher salt
1/2 tsp. - fresh ground pepper
DIRECTIONS Preheat oven to 400ºF. Whisk the lemony soy dressing ingredients together until well combined, or shake them together in a sealed jar, set aside. Toss the asparagus and lemon slices with the honey and olive oil and spread on a sheet pan. Sprinkle with salt and pepper. Roast for 10-12 minutes, turning halfway through. Remove the asparagus and lemon from the oven to a serving platter and drizzle the dressing over all. Sprinkle with the remaining sesame seeds and serve immediately.
TIP Thinner asparagus spears will finish in the oven much quicker than thicker spears despite the amount, so keep an eye on the thinner ones so they don’t burn.
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