Roasted Asparagus with Red Pepper Puree and Microgreens
Justin Kanter
ingredients
- Roasted Asparagus:
- 1 large bunch of asparagus, ends trimmed
- 1 lemon, cut into wedges
- 3 tablespoons Extra Virgin Olive Oil
- salt and pepper, to taste
- Red Pepper Puree:
- 1/2 Cup Roasted Red Peppers
- 1 small clove of garlic, minced
- 1 teaspoon of fresh thyme leaves
- 1/2 teaspoon lemon juice
- salt and pepper, to taste
- Micro Green salad
- 1/2 Cup of assorted micro greens
- Extra Virgin Olive Oil
- Fresh lemon juice
- salt and pepper
directions
- 1
Preheat the oven to 400F.
- 2
In the meantime, trim the asparagus spears and place them on a parchment lined baking sheet. Drizzle the asparagus with olive oil, a squeeze of lemon juice, and sprinkle with salt and pepper. Toss to coat. Place lemon wedges on the baking sheet with the asparagus spears. Roast for 8-10 minutes, tossing a couple times, until bright green and beginning to brown.
- 3
Red Pepper Puree: While the asparagus is roasting, combine red peppers, garlic, thyme leaves, lemon juice, salt and pepper in food processor. Puree until smooth. Taste for seasoning, and adjust if necessary.
- 4
Spoon 2-3 Tablespoons red pepper puree in the center of each plate. Divide the asparagus evenly, placing it on top of puree. Place a small amount of the microgreens on the top of the asparagus, and drizzle with a hint of olive oil, a small amount of lemon juice, and a sprinkle of salt and pepper.
Source: Justin Kanter
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