I deliberately left the dressing for this roasted asparagus super light so that nothing, with the exception of the cayenne, would tug your tastebuds too far away from the asparagus itself. The result is bright and zingy; it also pops asparagus out of the Mediterranean profile so you can serve it with Asian-leaning dishes. If you can get your hands on an unfiltered peanut oil, like Spectrum Organic’s, you’ll gain even more flavor.
- 1 bunch asparagus (I like fatter ones for this recipe), snapped where the stem naturally breaks
- 2 teaspoons peanut oil
- Fine sea salt, to taste
- 1 teaspoon honey
- 1/2 teaspoon white miso
- 1 tablespoon lime juice (about half a lime)
- 1/2 teaspoon lime zest (also about half a lime)
- Dash of cayenne
- Coarse sea salt (like Maldon)
Preheat oven to 450 F.
Toss asparagus with oil and a small pinch of salt, and roast for 8-12 minutes, turning occasionally, until just tender. Remove from oven and let cool for a few minutes.
While asparagus is cooking, whisk together honey, miso, lime juice and lime zest. Add mixture to the asparagus and toss well to coat. Transfer asparagus to a serving plate and finish with a dash of cayenne and a sprinkle of Maldon.
Cook Time: 8-12 minutes