A Plate Full of Veggies: Green Curry Asparagus

By Pat Crocker
April/May 2011
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The complex curry flavor adds depth and heat to the nutty taste of roasted asparagus. SERVES 4

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• 3 to 4 tablespoons Green Curry Paste, or to taste
• 2 tablespoons olive oil 
• 2 pounds fresh asparagus, trimmed
• 1/4 cup sesame seeds, to garnish

1. In a bowl, combine Green Curry Paste and oil. Arrange asparagus in one layer on prepared baking sheet. Drizzle paste mixture over asparagus, turning with a fork to coat all sides.

2. Roast in the lower half of the oven for 20 to 30 minutes or until browned and tender when pierced with the tip of a knife. Transfer to a serving platter and garnish with sesame seeds.

Author of 12 cookbooks including her latest, Everyday Flexitarian (Whitecap Books, 2011), Pat Crocker is a culinary herbalist and green cook. 

Click here for the main article, A Plate Full of Veggies.

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