Asparagus With Ginger Carrot Sauce
Easy roasted asparagus are elevated to new heights with this scrumptious Japanese carrot and ginger dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Cuisine: Asian fusion
Ingredients
Scale
- 1 pound asparagus, ends trimmed
- 2 T olive oil
- Kosher salt and pepper
- 1 shallot, peeled and cut into quarters
- 2 – 3 garlic cloves, peeled
- 1” finger of ginger, peeled and cut into slices
- 1/2 pound carrots, peeled and cut into 2” pieces
- 1/2 cup rice vinegar
- 3 T soy sauce
- 1 t brown sugar
- Salt and pepper to taste
- 1 t toasted sesame seed oil
- 1/2 cup mild olive oil (not lite!)
- 1 T toasted black or white sesame seeds
Instructions
- Heat oven to 400 degrees.
- Toss the asparagus with 2 T olive oil on a baking sheet. Sprinkle with salt and pepper and put in the oven to roast. Time will depend on thickness of asparagus, about 5 – 10 minutes.
- While asparagus is cooking, make the dressing in a food processor. Put the shallot, garlic, ginger and carrots in a food processor and whirl until finely minced.
- Add rice vinegar, soy sauce, brown sugar, salt and pepper and whirl again to combine.
- Add sesame seed and olive oil to create an emulsion. If your food processor has a feeding tube, stream the oil in while you whirl. If you don’t have a feeding tube or are using a blender, just add the oil and blend until combined.
- Plate the asparagus and drizzle the dressing over the asparagus. Garnish with toasted sesame seeds.
Notes
If you prefer a thinner dressing you can add a small amount of water to thin it out after you add the olive oil.This recipe makes enough dressing for the asparagus and for another meal later in the week.