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.