It brings out all the natural flavor, while adding a little extra dimension with a few tasty crispy spots. Drizzling the just-roasted asparagus with something acidic once it’s roasted amps that flavor all the more. Instead of turning to my usual fresh lemon standby, I used a sweet apple and apple cider vinegar dressing. This is one of those great dishes that looks and tastes like you spent ages on it, but is actually really simple!
- Yield: 4 Servings
- 1½ lbs (680 g) fresh asparagus
- 2 tbsp (30 ml) coconut or avocado oil
- 2 shallots, peeled and thinly sliced
- ½ tsp salt
- ¾ cup (180 ml) Double Apple Dressing
- Preheat the oven to 400°F (205°C). Break off the woody ends of the asparagus with your hands. The stalks will naturally snap at the point where they are soft and edible discard the thicker woody stems. Toss the asparagus with the oil, shallots and salt on a rimmed baking sheet lined with parchment paper. Spread the asparagus out on the baking sheet and roast until the asparagus is tender with a touch of color and the shallots are crispy, about 10-12 minutes.
- Divide the roasted asparagus between plates or pile on a serving platter. Drizzle generously with the Double Apple Dressing and enjoy!