Perfectly roasted and easily seasoned, this Roasted Asparagus with Furikake and Savory Plant-based Spread makes the perfect umami side dish for your menu. It’s great for a dinner party or a new addition to your weekly repertoire.
A fundamental point of this site is adapting party menus to handle various dietary restrictions. That often means combining ideas and methods from multiple recipes. In the case of this Roasted Asparagus with Furikake and Savory Plant-based Spread, that is exactly what I did. Inspired by a recipe for grilled asparagus with burrata and furikake, I needed to find a dairy free alternative for the burrata. As my usual soap box goes, this savory plant-based spread is not burrata and should not be approached with that expectation. It is, however, a delicious spread that happens to be dairy free, gluten free, and vegan.
The important elements of this recipe are textural contrast and umami flavor. It combines the crunch of perfectly roasted asparagus, the flavor and textural elements of the furikake, and the creamy component of the savory spread. If you don’t need this to be dairy free or vegan, you could always use regular burrata or offer both options to your guests.
Inspired by:
- Grilled Asparagus with Burrata and Furikake from New York Times Cooking
- Vegan Burrata from PlantYou
Related Recipes
Need some ideas of what to serve with this Roasted Asparagus with Furikake and Savory Plant-based Spread? You might want to try one of these:
- Sous Vide Beef Tenderloin with Blackberry Red Wine Reduction Sauce
- Smoky Salmon Filets
- Lamb Lollipops
- Easy Herb-Rubbed Pork Tenderloin
- Savory Spiced Beef Roast
- Braised Beef in Wine Reduction Sauce
Roasted Asparagus with Furikake and Savory Plant-based Spread
Ingredients
For the Savory Plant-based Spread:
- 1 quart Soy Milk
- ¼ cup Lemon Juice
- 1 teaspoon Kosher Salt
- ½ teaspoon Garlic Powder
For the Roasted Asparagus:
- 4 pounds Asparagus Weight before trimming
- 2 Shallots Finely Minced
- 2 teaspoons Kosher Salt
- 3 tablespoons Avocado Oil
- 2 tablespoons Furikake
- 24 ounces Savory Plant-based Spread Or regular Burrata if you do not need to make this for Dairy Free Version or 16 oz regular Burrata and 8 oz Vegan Burrata for a mixed party.
Instructions
For the Savory Plant-based Spread:
- Bring 1 quart Soy Milk to a boil, stirring constantly.1 quart Soy Milk
- As soon as it boils, turn off the heat and immediately add ¼ cup Lemon Juice, 1 teaspoon Kosher Salt, and ½ teaspoon Garlic Powder. Stir while the milk begins to curdle. Remove from the heat and let it sit for 15 minutes.¼ cup Lemon Juice, 1 teaspoon Kosher Salt, ½ teaspoon Garlic Powder
- Place a fine mesh strainer in a bowl and line it with cheesecloth. Pour the curdled liquid through the cloth and allow it to drain for 5 minutes. Use the cheesecloth to squeeze out excess liquid. Place a weight on top of the wrapped pulp and allow it to sit for 30 minutes.
- Transfer the pulp to plastic wrap and wrap it tightly. Place it into an ice water bath to solidify. Then refrigerate in a sealed container until ready to use.
For the Roasted Asparagus:
- Preheat the oven to 425°F and line a rimmed baking sheet with heavy duty aluminum foil. Place a wire rack insert on top of the foil.
- Trim the hard, wooden ends off of 4 pounds Asparagus. Toss in a zip top bag with 2 Shallots (finely minced), and 2 teaspoons Kosher Salt. Seal and shake to coat. Drizzle in 3 tablespoons Avocado Oil. Reseal and shake again to coat.4 pounds Asparagus, 2 Shallots, 2 teaspoons Kosher Salt, 3 tablespoons Avocado Oil
- Spread the Asparagus spears out on the wire rack insert and place in the oven.
- Roast at 425°F for 7 minutes.
- Remove from the oven and place on a serving platter.
- Sprinkle with 2 tablespoons Furikake. Cut or tear the Savory Plant-based Spread and place it on top of the roasted asparagus. (If not making this dairy free, you can replace the plant-based spread with burrata.)2 tablespoons Furikake, 24 ounces Savory Plant-based Spread
Equipment
- Large Saucepan / Saucier
- Cheesecloth
- Measuring Cups
- Measuring Spoons
- Plastic Wrap
- Heavy Duty Aluminum Foil
Notes
- To Prep in Advance for a Plated Meal for a Larger Dinner Part
- Prepare the asparagus through Step 4.
- Sprinkle immediately with half of the Furikake. Place on / in an oven-safe dish (like a 9×13-inch casserole dish).
- Directly before serving, return to a 425°F oven for 2 minutes.
- Top with Savory Plant-based Spread as noted in Step 6 and then sprinkle with the remaining Furikake.
- Place on each plate so that some furikake-sprinkled savory plant-based spread is on top.
- Burrata Alternative
- If you don’t need to keep this vegan or dairy free, you can use regular burrata instead of the Savory Plant-based Spread.
Leave a Reply