Roasted Asparagus With Blackberry White Wine Reduction ~ Elevate one of your favorite holiday side dishes a blackberry white wine reduction.
As much as I love the men in my life an evening with the girls, relaxing over a nice meal and a little vino helps me maintain my sanity. Cooking for them is much different from what I can serve the casa crew. They are definitely meat and potatoes men.
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It is my time to experiment with different dishes and also take a few short cuts. Several of the gals I know have dietary restrictions/preferences so I like to make sure everyone has a dish they can enjoy.
A meatless main dish is always a safe plus a variety of side dishes or salads. This particular recipe was created in food show-like fashion. I was running late for an evening with a friend recently and had stopped at the store for dinner.
Gardein always has great meatless products and the new holiday roast looked amazing. I have been cooking a lot and most of my veggies from last week’s farmers market are already gone which meant I needed produce.
But I didn’t want to spend a ton of money. It has been awhile since I made asparagus plus I knew I could cook them in the oven along with the Gardein holiday roast. I am a sucker for a sale and grabbed a few packages of blackberries. They were perfect for the buttermilk waffles I am making this weekend.
The whole way home I kept running sauce recipes ideas through my mind. The blackberries were the one that stuck. I figure I could add a little fresh thyme, a squeeze of lemon juice and it would (hopefully) pair well with asparagus and the Gardein holiday roast. Caramelized shallots and a splash of sweet white wine rounded out the sauce.
The dish got rave reviews and will be a hit at your holiday gathering. Click here to find your favorite Gardein product?
- 1 large bundle asparagus, woody stems removed
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 1 shallot, thinly sliced
- ½ cup fresh blackberries
- ¼ cup white wine
- 2-3 sprigs fresh thyme
- Salt and pepper to taste
- Preheat oven to 425 degrees. Place asparagus on a baking sheet, drizzle with oil. Lightly salt and pepper. Roast 15-20 minutes until tender.
- While asparagus roasts, melt butter in a medium saucepan over medium low heat.
- Add shallots and blackberries. Sauté 8-10 minutes until berries start to break down. Mash lightly with a spatula or wooden spoon.
- Stir in wine and herbs. Turn heat to low and and simmer until reduced by half. Salt and pepper to taste.
- Pour reduction over roasted asparagus and serve immediately.