Grilled asparagus and salted granola

Salted granola? Yes! In addition to adding crunch and flavor to your grilled vegetables and salads, this granola will provide more nutrients to your dishes. What better?

Ingredients

Vinaigrette

4 tbsp. (60 ml) camelina oil
2 tbsp. (30 ml) late apple balsamic vinegar
1 garlic clove, squeezed
Salt and pepper

Salted granola

1 tbsp. (15 ml) camelina oil
2 tbsp. (30 ml) late apple balsamic vinegar
1 egg white
2 tbsp. (30 ml) tamari
1 tbsp. (15 ml) maple syrup
1 cup (250 ml) oatmeal
⅓ cup (85 ml) sunflower seeds
⅓ cup (85 ml) pumpkin seeds
⅓ cup (85 ml) shelled hemp seeds
⅓ cup (85 ml) flax seeds
⅓ cup (85 ml) buckwheat seeds
1 tbsp. (15 ml) sumac
Salt and pepper

Asparagus

1 bunch of asparagus, washed and trimmed
A few shavings of aged cheddar or parmesan cheese

Preparation

  1. Preheat the oven to 350 ℉ ( 180 ℃).
  2. Combine all the dressing ingredients. Set aside.
  3. In a small bowl, combine the oil, balsamic vinegar, egg white, tamari and maple syrup with a fork.
  4. In a large bowl, combine the remaining granola ingredients. Add the liquid ingredients to the dry ingredients, and mix well.
  5. Spread out on a parchment paper lined baking sheet and bake for 15 to 25 minutes, turning and stirring the granola every 10 minutes. Remove the granola from the oven when it begins to have a nice golden colour and is crunchy. Let cool.
  6. Lightly oil the asparagus and grill them on the BBQ, at high heat, or on the stovetop, in a ridged pan. Turn them after 2 minutes and cook until they are marked but still crunchy.
  7. Divide the asparagus in a serving dish. Drizzle with the dressing, garnish with the salted granola and cheese shavings. Serve immediately.

 

The little extra!
Keep the leftover granola in an airtight glass jar to garnish your next salad. It will keep for 2 weeks in the pantry.

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