Asparagus and Spring Onions

By exdircomp

Ingredients

• 1 bunch pencil slim asparagus, trimmed of tough ends
• 2 to 3 bunches scallions, trimmed or roots and 1-1/2 inches of green tops
• 2 teaspoons extra-virgin olive oil
• salt and freshly ground black pepper
• generous pinch sugar
• Dressings: 2 to 3 tablespoons high quality balsamic vinegar or 1 tablespoon each minced onion and wine vinegar
• 2 tablespoons coarse mustard
• 3 tablespoons heavy cream
• 2 tablespoons minced chives
• 2 tablespoon capers
• 10 15 garlic pieces

Preparation

Step 1

Gently combine the asparagus, garlic and scallions with the oil, salt, pepper, and sugar. Heat oven to 350 degrees. Spread vegetables on baking sheet and roast until browned and tender crisp, turning often. Remove to a platter. Serve at room temperature sprinkled with the balsamic vinegar. Or blend together the onion, vinegar, mustard, capers and cream, tasting for seasoning. Spoon over the vegetables, sprinkling with chives.