Ingredients with Measurements:
- 1 pound asparagus, trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup red wine vinegar
- 1/4 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Baking sheet
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the trimmed asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper to taste.
3. Roast the asparagus in the preheated oven for 10-15 minutes, or until tender and lightly browned.
4. While the asparagus is roasting, make the Sauce Robert. In a small saucepan, combine the red wine vinegar and beef broth. Bring to a boil over medium-high heat and cook until reduced by half.
5. Whisk in the Dijon mustard and unsalted butter until the butter is melted and the sauce is smooth.
6. Stir in the chopped fresh parsley and season with salt and pepper to taste.
7. To serve, arrange the roasted asparagus on a platter and drizzle with the Sauce Robert.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 70
- Fat: 5g
- Carbohydrates: 5g
- Protein: 2g
Substitutions for ingredients:
- White wine vinegar can be substituted for red wine vinegar.
- Chicken broth can be substituted for beef broth.
- Fresh thyme or chives can be substituted for parsley.
Variations:
- Add roasted cherry tomatoes to the platter for a pop of color and flavor.
- Top the asparagus with crumbled feta cheese or shaved Parmesan cheese.
Tips and tricks:
- To trim the asparagus, snap off the woody ends at the point where they naturally break.
- Make sure the asparagus is evenly coated with olive oil to ensure even roasting.
- The Sauce Robert can be made ahead of time and reheated before serving.
Storage instructions:
- Store leftover roasted asparagus and Sauce Robert separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the roasted asparagus in the microwave or oven until heated through.
- Reheat the Sauce Robert in a small saucepan over low heat, stirring frequently, until heated through.
Presentation ideas:
- Arrange the roasted asparagus in a neat row on a platter and drizzle the Sauce Robert over the top.
- Garnish with additional chopped fresh parsley or a sprig of thyme.
Garnishes:
- Chopped fresh parsley
- Crumbled feta cheese
- Shaved Parmesan cheese
Pairings:
- Grilled steak or chicken
- Roasted potatoes
- Crusty bread
Suggested side dishes:
- Mixed green salad
- Roasted carrots
- Grilled zucchini
Troubleshooting advice:
- If the asparagus is not tender after roasting, return it to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the asparagus thoroughly before trimming and roasting.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Sauce Robert is a classic French sauce made with red wine vinegar, beef broth, and Dijon mustard. It is often served with roasted meats and vegetables.
Flavor profiles:
- The roasted asparagus has a slightly nutty flavor and tender texture, while the Sauce Robert is tangy and savory with a hint of sweetness from the reduced vinegar.
Serving suggestions:
- Serve the Roasted Asparagus with Sauce Robert as a side dish for a special occasion meal or as a light lunch or dinner.
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