Imagine a vibrant, elegant dish that transforms ordinary vegetables into a culinary masterpiece in just 25 minutes. This Roasted Asparagus with Watermelon Radish Slaw is not just a side dish—it's a flavor explosion that will elevate your home cooking from mundane to magnificent. With its perfect balance of crisp, roasted asparagus and peppery, fresh radish slaw, this recipe promises to be your new go-to for impressing dinner guests or treating yourself to a gourmet experience.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 bunch asparagus, trimmed
- 1 watermelon radish, julienned
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Wash the asparagus thoroughly under cold running water and pat dry with clean kitchen towels. Trim the woody ends by holding each spear and gently bending until the tough portion naturally snaps off.
- Place the trimmed asparagus on a large baking sheet. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss the asparagus to ensure even coating.
- Spread the asparagus in a single layer on the baking sheet, ensuring they are not overcrowded to promote proper roasting and caramelization.
- Roast in the preheated oven for 12-15 minutes, depending on the thickness of the asparagus. The spears should be tender and slightly crisp at the edges, with a vibrant green color.
- While the asparagus roasts, prepare the watermelon radish slaw. Carefully julienne the watermelon radish using a sharp knife or mandoline, creating thin, uniform strips.
- In a small bowl, whisk together lemon juice and a pinch of salt to create a light dressing for the radish slaw.
- Once the asparagus is roasted, remove from the oven and transfer to a serving platter.
- Immediately top the roasted asparagus with the julienned watermelon radish and drizzle with the lemon juice dressing.
- Serve immediately while the asparagus is still warm, allowing the crisp radish to provide a fresh, peppery contrast to the roasted vegetable.
Tips
- Choose fresh, firm asparagus with tight, compact tips for the best roasting results.
- Use a rimmed baking sheet to catch any olive oil and prevent oven mess.
- Don't overcrowd the asparagus—give each spear breathing room to ensure proper caramelization.
- For extra flavor, consider adding a sprinkle of garlic powder or fresh herbs before roasting.
- The watermelon radish should be sliced paper-thin for the most delicate texture and presentation.
- Serve immediately after roasting to maintain the asparagus's vibrant color and perfect tenderness.
- If watermelon radish is unavailable, you can substitute with regular red radishes or thinly sliced daikon.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 12g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
