Roasted Asparagus with Furikake and Savory Plant-based Spread
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.
Print
Pin
Add to Menu
Servings: 16
Calories: 80kcal
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 9x13-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.
Your Own Recipe Notes
Nutrition
Nutrition Facts
Roasted Asparagus with Furikake and Savory Plant-based Spread
Amount per Serving
Calories
80
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.5
g
3
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
500
mg
22
%
Potassium
333
mg
10
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
4
g
8
%
Vitamin A
1090
IU
22
%
Vitamin C
12
mg
15
%
Calcium
116
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!