Roasted Asparagus with Raspberry Sauce

| January 21, 2009 | 2 Comments

asparagus-rasp

The Obama family is settling into their new home tonight, the big one at 1600 Pennsylvania Avenue NW. There are toys to be put away, closets to be filled with clothes and beds to be fluffed. But one thing that I loved to hear was that Michelle Obama said that she plans to make sure her daughters are still making their own beds in their new home. Another heartwarming tidbit: Michelle’s mom will be living with the family too to help out with the girls.

Love it.

If I could offer one piece of advice to the family: don’t forget to cook as a family sometimes. Barack Obama may be commander in chief, but he is still Dad to Malia and Sasha, two girls that the Obamas seem to want to give as normal a life as possible. Sure, he will be plenty busy. But it doesn’t take that much time to toss a salad, broil a steak and roast some veggies (like the roasted asparagus below!). You can’t get much more normal than cooking as a family. Someday, Malia and Sasha won’t be living at home anymore. Someday, they will need to cook their own meals … the experience of cooking as a family will help.

This recipe is something that I can cook with Will. He snaps the ends from the asparagus – a great task for a three and a half year old. And he is a pro-drizzler, understanding that the oil must hit each piece of asparagus. I take care of the hot preperations.

Now, I know – I totally know – what you are thinking: A sweet sauce with roasted asparagus? Are you nuts? Well, I’m not and yes, the two really do go together well. The kids couldn’t get enough of this.

What advice would you offer the Obamas for making their children’s lives normalish in the White House?

Roasted Asparagus in Raspberry Sauce
serves 4

Asparagus:

1 lb asparagus, ends removed
1 tbsp olive oil
sea salt and pepper

Preheat the oven to 400 degrees. Place the asparagus on a jelly roll pan that’s been sprayed with cooking oil (or, just line the pan with Reynold’s nonstick aluminum foil). Place the asparagus on the pan, drizzle with olive oil and sprinkle generously with salt and pepper. Bake for 12 minutes. Remove from pan.

Raspberry Sauce:

1/4 cup raspberry jam or preserves
2 tbsp good raspberry vinegar (I like Global Gardens Raspberry Champagne Vinegar)
1 tsp orange zest
a touch of salt and pepper

While the asparagus is cooking, combine all ingredients in a small saucepan and whisk over medium hear until smooth – 1-2 minutes.

To Assemble: Place the asparagus on a serving tray with tall sides. Drizzle all of the raspberry sauce over.

Devour.

Reblog this post [with Zemanta]

Tags:

Category: Recipes, side dishes, vegetables

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (2)

Trackback URL | Comments RSS Feed

  1. I did wonder about the raspberry and asparagus, but then I remembered that one of the best salads I ever served had asparagus, thin green beans… and strawberries… with a raspberry vinaigrette! Haven’t done it for years, but now I’m putting it back in the rotation. Thanks!

  2. jess says:

    ha, love that you are cultivating a sous chef! :) nice to meet you last night.

Leave a Reply

Your email address will not be published. Required fields are marked *