Friday, September 26, 2014

Roasted Asparagus with a Dijon-Beer Sauce

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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!

Printable Recipe


  • 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
Preheat oven to 350 degrees F.

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

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