Soy and Honey Asparagus

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It has taken me years to come around to asparagus. Perhaps I am not the only one since it usually comes decorated with an array of sauces, the classic being hollandaise. And seriously – is there anything that could not be eaten after dipped in hollandaise?

I made this a few weeks ago to serve along side some cheese stuffed chicken. I completely ignored the chicken, which was really really good – and devoured 2 helpings of this. I thought about this damn asparagus for days. That seriously has never happened before with a vegetable.

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Such a simple flavor combination – soy and honey. I used low sodium tamari which is just gluten free soy sauce and what I had on hand. The first time I ever had soy and honey together was on a trip to Barcelona pre-kid era, at this tiny tapas bar halfway up a steep old street, where I was served yogurt & smoked salmon with honey and soy on top of a crostini. I was so surprised at how delicious it was and I totally replicated it for parties when we got home.

I am generally a fan of high heat roasting for vegetables but not in this case. I feared the honey would burn and it would be a failed dish and then a total plague to clean up. Easy baking at 350 for 20 minutes did the job.

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Warms up beautifully so you can make it and then have it the next few days. If your kids are into dipping, pour the excess sauce into a bowl when serving and let them dip their spears into it.

That is if your children will put it on their plate. Only 1 of mine would. But this is so easy and I like it so much, it will continue to make appearances and one day perhaps someone else will try it.

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Soy and Honey Asparagus
Ingredients
  • 1 bunch of asparagus, ends trimmed (bend 1 stalk and where it breaks is a natural spot to cut the rest of them at – line up and chop away!)
  • 2 Tablespoons honey
  • 2 Tablespoons soy sauce or tamari
Instructions
  1. Oven to 350.
  2. Stir together soy and honey.
  3. Rinse asparagus, into a casserole dish and pour sauce over top. Toss to coat all the spears.
  4. Bake for 10 minutes, take out and toss again to make sure they all get a drink of the sauce and back in for another 10 minutes. I like these with a little crispness still in there.
  5. Serve with extra sauce on side if desired, but not necessary.

 

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