Tuesday, May 29, 2012

Roasted Asparagus with Gingered Rhubarb Sauce

I can't tell you how excited I was to see two of my favourite spring foods in one dish. I had high hopes for this recipe and it did not disappoint. It's not the most visually appealing dish, but the tart rhubarb works wonderfully with the asparagus.

Roasted Asparagus with Gingered Rhubarb Sauce (from Cook This Now)

450g thick asparagus, ends snapped
1 tbsp olive oil
kosher salt and pepper
2 tbsp butter
2 garlic cloves, minced
1 tbsp grated ginger
125g rhubarb, thinly sliced
1 - 2 tsp honey
chopped chives

1. Preheat oven to 450F.
2. On large, rimmed baking pan, toss asparagus with oil, salt, and pepper. Spread out stalks and roast until tips are golden brown, 10 - 15 minutes.
3. Meanwhile, melt butter in skillet over medium-high heat. Cook until deep golden brown and nutty, 5 minutes.
4. To butter, add garlic, ginger and pinch of salt and pepper and cook until garlic opaque, 1 minute.
5. To butter, stir in rhubarb and cover pan. Cook until rhubarb dissolves into sauce, 5 minutes.
6. Stir in honey to sauce to taste.
7. Serve asparagus covered in rhubarb sauce and topped with chives.

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