Roasted Asparagus with Strawberry-Balsamic Vinaigrette
Very pink and sweet- a fun and yummy treat!
½ bunch (+/-) asparagus spears, trimmed
1 Tbsp. olive oil
Salt and pepper
6 medium hulled strawberries (about 1+ c.)
1 Tbsp. balsamic vinegar
1/8 tsp. maple syrup or brown sugar
Place very lightly greased, rimmed baking sheet in the oven and preheat to 375°.
In a shallow bowl, toss and rub asparagus with olive oil, until well coated. Sprinkle with salt and pepper to season. Spread, single layer onto the hot baking sheet, leaving one side of the sheet empty.
Quickly add the strawberries to the bowl with olive oil– adding a slight drizzle more oil if needed. Sprinkle lightly with salt and pepper to season. Place the strawberries alongside the asparagus on the baking sheet. Set empty bowl aside, don’t wipe clean -leave any remaining olive oil in the bowl.
Roast until the asparagus is just tender and the strawberries are soft and releasing their juices– about 10 minutes.
Place the asparagus on serving dish and keep warm. Scrape the strawberries and pan juices back into the prep bowl. Mash the strawberries with a fork or mini food processor until smooth. Add the vinegar, maple syrup or brown sugar, and salt and pepper to your taste. For thinner consistency, add a few drops of water.
Drizzle the dressing over the asparagus and serve warm.
Recipe created or adapted by Liz Talley, Urban Graze
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