Recipe by TasteTester
This recipe is from the "Spices of Life" cookbook. It can be made as a side dish or an appetizer. I haven't tried it yet, but it sounds good, and I've put it on my list of recipes to make.
Top Review by Andi of Longmeadow Farm
We are asparagus loves here on the farm, in fact we grow our own, and this recipe will be repeated many, many times this coming Spring season. I used the light soy sauce, and the garlic is just perfect with this. I roasted this in my little convection/toaster oven and they came out perfectly. A perfect recipe, easy, and so delicious! Thanks, TasteTester! Made for *I Recommend* tag game March 2009.
- 2 lbs fresh asparagus
- 1 1⁄2 tablespoons virgin olive oil
- 3 tablespoons light soy sauce (if using regular soy sauce, add 2 tablespoons more water) or 3 tablespoons reduced sodium soy sauce (if using regular soy sauce, add 2 tablespoons more water)
- 1 tablespoon minced garlic
- 1 teaspoon sugar
- 2 tablespoons water
Directions See How It's Made
- Preheat the oven to 475 degrees. Snap off the tough woods ends of the asparagus and rinse the spears. Drain on paper towels. Spread the asparagus out on a cookie sheet and brush or toss with the olive oil.
- Roast the asparagus 10 to 12 minutes, or until tender when pierced with the tip of a knife. Alternatively, you can grill or steam the asparagus for 4 to 5 minutes, until tender. Arrange the asparagus on a serving plate.
- Stir together the ingredients of the garlic dressing until the sugar has dissolved. Pour over the asparagus or serve as a dipping sauce. Serve warm or at room temperature.