Simple Gluten Free Kitchen

Roasted Asparagus with Parsley Remoulade

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Most restaurants these days are aware of the different food allergies. However, if a restaurant is new to me I always call ahead to check for gluten free options otherwise the usual I get at most restaurants is plain grilled chicken or fish over a bed of salad or rice.  Sometimes, the restaurants accommodate and make something quickly. During one  such visit to a restaurant I was offered pan fried sweet potato, with ketchup but  I was eyeing the creamy sauce that came with my husband’s order of crab cakes and I took some of it.

 

 

There could be possibility of gluten in the sauce but I hate to say that I cheat once in a while to try new things. Celiacs , please make sure you don’t do such a thing. In my case the effects of gluten are mild and invisible but they are there. I enjoyed the zesty sauce so much that I nearly licked the bowl clean and requested the waiter to get some more without adding to our bill. He did as I said. No, I am not joking. In fact, he was sorry on behalf of the restaurant for not having anything gluten free.

Do you know what that tangy sauce was?

“Remoulade“ A rich mayonnaise based sauce with Dijon mustard and herbs.

 

 

The sauce was good, I mean really really good. For many days the taste lingered in my mouth and I was thinking if I make, what would I eat it with. Fries? “No” Not again. They are already high in calories and If I make a sauce with mayo it will be loaded with calories. While I was looking for a recipe I found that it is also served as a dressing for salads. I found one good recipe in globe and mail, by Lucy waverman. I made a lighter version of remoulade by cutting back on mayo and making some other minor changes as per the things in my fridge. It was perfect with roasted asparagus and mushroom risotto.

 

 

Asparagus need very little preparation and can be cooked in less than 10 minutes. Many of you might not peel asparagus but I do, to remove woody strings from thicker stalks. I gave the easy job of peeling asparagus to my dear daughter and she shaved off even the thinner stalks, to keep them all smooth at the bottom.

 

ROASTED ASPARAGUS WITH PARSLEY REMOULADE

source: Globe and mail

Ingredients:

1 bunch asparagus

1 tbsp olive oil

salt and freshly ground pepper

1/2 cup mayonnaise

1/4 cup sour cream

1/2 cup chopped parsley

1/4 cup chopped chives

1 tbsp lemon juice ( more if you want it really zesty)

1 tsp Dijon mustard ( I am not 100% sure if this is gluten free but the ingredients seems fine)

dash of garlic powder

salt, and black pepper for taste

Method:

Combine all ingredients for remoulade from mayonnaise to black pepper in a food processor and process until smooth.

Chill for about an hour for flavors to meld.

Preheat oven to 450°f. Line a cookie sheet with parchment paper or aluminum foil. Prepare the asparagus by snapping the ends and peeling up to half.Toss it with a drizzle of olive oil and sprinkle salt and black pepper.

Place on the baking sheet and roast it for 5-7 minutes until asparagus is tender.

Transfer asparagus in a serving dish. Spoon some remoulade over asparagus or serve alongside for dipping.

 

 

You might also like:

Grilled Eggplant Caprese Salad
Warm Millet Salad with Kale, Lentil and Roasted Sweet Potatoes
Tricolor salad

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Comments

  6. I love the sauce on the side. Looks amazing! Would be great with even some carrots or chips.
    I love grilled asparagus and make it at home all the time. Next time, I shall serve it with this remoulade.

    Reply

  15. Thanks for vising my blog Balvinder. You have got very nice place too. Roasted Asparagus and Parsley Remoulade look absolutely delish. I have never made Remoulade at home but seeing it here in your post looks it worth trying. Thanks.

    Reply

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