Roasted Asparagus with Warm Rhubarb Vinaigrette
Makes
4
servings
Prep Time
15 min

Serve alongside lamb chops and steamed red potatoes for an impressive spring meal. 

Meal Type
Side Dishes
Diet Type
Gluten-Free
Vegetarian
Ingredients

Roasted Asparagus
1 bunch asparagus, ends snapped off
4 ounces fresh goat cheese

Dressing
5 tablespoons olive oil
¼ cup shallots, thinly sliced
1 teaspoon fresh thyme
¼ cup rhubarb, chopped
2 tablespoons dried sour cherries
3 tablespoons honey
2 tablespoons red wine vinegar
Sea salt and pepper to taste
1

Pre-heat oven to 400 degrees.

2

Heat 2 tablespoons of the oil in a sauté pan and add the shallots and thyme.  Sauté for 1-2 minutes or until the shallots are a little golden on the edges. 

3

Add the rhubarb and cherries, cook for a minute longer.

4

Add the honey, red wine vinegar and remaining oil.  Remove from heat and add salt and pepper to taste.

5

Place the asparagus spears on a baking sheet.  Brush lightly with olive oil and season with salt and pepper.  Roast in the pre-heated oven for about 8 minutes or until just crisp tender.

6

Remove to a plate and drizzle with the dressing.  Sprinkle with bits of the cheese.