Roasted Asparagus With Tarragon And Balsamic
This platter of oven-roasted, perfectly seasoned asparagus spears is guaranteed to please any crowd. Miso paste adds complex umami flavor to this roasted asparagus side dish. Cut the bell pepper, asparagus, and scallions into similar-size pieces to ensure you can get a little of each with every bite.
INGREDIENTS
- 2 lb. fresh asparagus, trimmed and cut into 3-inch pieces
- 4 scallions (green onions) cut diagonally into 2-inch pieces (1 cup)
- 1 red bell pepper, thinly sliced and cut into 2-inch pieces
- 1 teaspoon miso paste
- ½ teaspoon chopped fresh tarragon leaves
- ½ teaspoon garlic powder
- 2 to 3 tablespoons balsamic vinegar
- Freshly ground black pepper, to taste
INSTRUCTIONS
- Preheat oven to 400°F. Line two shallow baking pans with parchment paper or silicone baking mats.
- In a large bowl combine asparagus, scallions, and sweet pepper. In a small bowl stir together 2 Tbsp. water, the miso paste, tarragon, and garlic powder. Drizzle over vegetables; toss to coat. Place vegetables in a single layer in prepared pans.
- Roast 7 to 9 minutes or until vegetables are just tender. Drizzle with balsamic vinegar and season with black pepper. If desired, garnish with additional fresh tarragon.
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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/











