What would a healthy meal be without something green on the table? This crunchy asparagus adds a layer of texture to the menu and the green onion dress-ing certainly takes it up another notch.
Roasted Asparagus with Green Onion Dressing
Servings
6 Servings
Ingredients
- 2 pounds fresh asparagus
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic minced
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 8-10 1 bundle scallions, greens only
- 4 cloves garlic
- 1/4 cup balsamic vinegar
- 3 tablespoons raw honey
- 3 tablespoons Dijon mustard
- 1/2 cup extra-virgin olive oil
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Cut off the edges of the asparagus, then place them on the baking sheet. Coat the asparagus with the olive oil, minced garlic, salt and pepper and cook for 30 minutes, until beginning to brown but still crunchy.
- To make the green onion aioli, combine all of the ingredients except for the olive oil in a food processor and blend until smooth. While the food processor is running, slowly add the olive oil until a thick sauce is formed. Drizzle the dressing over the roasted asparagus and serve.
- As seen in the Joy of Kosher with Jamie Geller Magazine
- May/June 2014
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Thanks for commenting, too bad it didn’t work well on the asparagus.
I was the only one who ate this. I used very little dressing. I like the asparagus plain but would use the dressing on other salads.
Made this for supper last night to serve with the mustard panko fish. I think they went really well together. In fact I baked them both same time.
i would also use this dressing in a baby spinach salad or over any other roasted green veggie