The scent of truffle oil gets the olfactory glands directly in contact with the stomach. There is something so enticing about the essence, I am almost full from just the smell. Almost, but I do still really want to eat at that point :). These roasted asparagus complement any whole grain, into a balanced, delicious meal.
1 pound asparagus spears, washed, trimmed, sliced into thirds
2 Tablespoons olive oil
4–5 garlic cloves, minced
freshly ground pepper and coarse salt, to taste
1/4 cup chopped walnuts or pine nuts
1 Tablespoon truffle oil, divided
1–2 Tablespoons fresh lemon juice, divided
1 cup uncooked quinoa (or other whole grain)
Preheat oven to 400˚F. Place nonstick foil on bottom of rimmed baking pan.
Toss prepared asparagus with olive oil, garlic, salt and pepper. Spread out onto baking pan. Place pan in oven and roast for about 10 minutes, mixing halfway. Remove from oven, add walnuts and toss well. Place tray back in oven for another 10 minutes.
While asparagus are roasting, prepare quinoa (or other whole grain) according to package directions. Place in serving bowl. Toss with 1/2 tablespoon truffle oil and 1/2 — 1 tablespoon lemon juice.
Remove asparagus from oven and toss with 1/2 tablespoon truffle oil and 1/2–1 tablespoon lemon juice. Place on top of quinoa, one more grind of fresh black pepper and serve. Makes 2–3 main dish servings or 4–6 side dish servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.