Roasted Asparagus with Warm Rhubarb Vinaigrette
4
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
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
Pre-heat oven to 400 degrees.
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.
Add the rhubarb and cherries, cook for a minute longer.
Add the honey, red wine vinegar and remaining oil. Remove from heat and add salt and pepper to taste.
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.
Remove to a plate and drizzle with the dressing. Sprinkle with bits of the cheese.
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