To go along with the chicken dish I made the other day, I made some roasted asparagus with a similar sauce. You know, to compliment the dish. And because I already had all the ingredients out and was feeling lazy. Beer, Dijon, Worcestershire, garlic. Basically the best ingredients ever on one of my favorite vegetables. Enjoy!
- 1 lb. asparagus spears, ends trimmed
- 2 tbsp. olive oil
- Pepper, to taste
- 3/4 cup light beer
- 1 1/2 tbsp. whole-grain Dijon mustard
- 1 tsp. minced garlic
- 1 tsp. Worcestershire sauce
- 1/2 tbsp. cornstarch
- 1 tbsp. low-sodium soy sauce
Line a baking sheet with aluminum foil. Spread the asparagus on the baking sheet in an even layer. Drizzle with olive oil and pepper. Bake for 10-15 minutes or until tender. Remove from oven and set aside.
Meanwhile, in a small pot, mix the beer, mustard, garlic, Worcestershire, cornstarch, soy sauce and pepper together. Bring to a boil, then lower heat and simmer for 10 minutes or until reduced by half and thickened.
Drizzle sauce over asparagus and serve.
Source: SK Original