Roasted Asparagus Sticks with Sun-Dried Tomatoes and Arugula
Roasted asparagus sticks with sun-dried tomatoes and arugula is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg white asparagus
- 1 Shallot
- 4 tbsp grape seed oil
- powdered sugar (for dusting)
- 150 ml Vegetable broth
- 125 g arugula
- 60 g sun‑dried tomatoes (in oil)
- 2 tbsp white balsamic vinegar
- Salt
- freshly ground pepper
- lion’s‑tamer flower (for garnish)
Instructions
-
1.
Peel the asparagus, cut it lengthwise into 5–6 cm pieces. Peel and finely dice the shallot; sauté with the asparagus in 2 tbsp hot oil for 2–3 minutes, dusting lightly with powdered sugar. Allow to caramelize slightly, then deglaze with broth. Cover and simmer gently for about 10 minutes.
-
2.
While the asparagus cooks, wash, dry, and trim the arugula as needed; arrange on plates. Slice the sun‑dried tomatoes into strips and add them to the asparagus. Let everything heat through, then remove from heat and stir in the remaining oil and balsamic vinegar. Season with lemon juice, salt, and pepper. Spoon over the arugula, drizzle with the sauce, and garnish with the flower before serving.
