Roasted Asparagus with Seabuckthorn Vinaigrette
Recipe courtesy of Sarah Galvin, BSHEc , columnist for the Western Producer
Make thin ribbons of the asparagus all the way through the stalk. Toss in a drizzle of olive oil. There is no worry about it turning brown. It stays vibrant green.
Place the ribbons of asparagus tossed with oil on a baking sheet. Place in a 375° F oven for 5 minutes. The flavour is much richer with roasting. Cool and toss with vinaigrette. Garnish with shaved Parmesan cheese.
Seabuckthorn Vinaigrette
1 c. nvigorate seabuckthorn berries 250 mL
2 tbsp. honey 30 mL
1/2 vanilla bean
2/3 c. olive oil 160 mL
2 tbsp. white wine vinegar 30 mL
1 tsp. Dijon mustard 5 mL
2 tbsp. Shallots 30 mL
1/2 c. whole pecans, toasted 125 mL
1 clove garlic, minced
sea salt, to taste
Gently simmer berries in enough water to cover. When berries have popped remove from heat. Strain through a jelly bag without squeezing the bag. Boil the juice with honey until thickened slightly. Add a few more whole berries, scraped seeds from the vanilla bean and simmer gently. Cool.
Make the vinaigrette but adding oil, vinegar, Dijon mustard, seabuckthorn sauce, shallots and garlic to a jar with a lid. Shake to mix.
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