Preparation time
25 minutes
Ready in
1 hr 39 min
Marinating Time: 1 hour or overnight
Cooking Time: 14 minutes
Makes
Serves 4
Ingredients
- 2 cloves garlic, minced
- 1 tsp (5 mL) brown sugar
- 1/4 tsp (1 mL) salt
- Half lemon, juiced
- 1/4 cup (50 mL) water
- 1 tbsp (15 mL) sambal oelek
- 1 lb (500 g) Ontario Asparagus, trimmed
- 1 pkg (142 g) Ontario Greenhouse Baby Romaine Lettuce
- 2 small Ontario Sweet Potatoes, cooked and cubed
- 1 cup (250 mL) pecan halves
- Crushed pink or black peppercorns (optional)
White Chocolate Vinaigrette:
- 1/4 cup (50 mL) white chocolate chips
- 2 tbsp (25 mL) 10% Ontario Half-and-Half Cream
- 1/2 tsp (2 mL) Dijon mustard
- 1 tbsp (15 mL) white wine vinegar
- 1/4 cup (50 mL) extra virgin olive oil
- 1/4 tsp (1 mL) crushed pink or black peppercorns
- Pinch salt
Instructions
In small microwaveable bowl, combine garlic, sugar, salt, lemon juice, water and sambal oelek. Microwave on High for 1 minute until hot. Stir to dissolve sugar. Place asparagus in shallow glass dish; pour marinade over top. Cover and refrigerate for 1 hour or overnight.
Remove asparagus from marinade; discard marinade. Place asparagus in single layer on parchment paper-lined rimmed baking sheet. Roast in 400°F (200°C) oven for about 12 minutes, turning halfway, or until tender-crisp. Set aside to cool.
White Chocolate Vinaigrette: In another microwaveable bowl, combine chocolate and cream. Microwave on High for 1 minute or until melted. Whisk in mustard, then vinegar until smooth. Gradually whisk in oil until blended; whisk in peppercorns and salt. Set aside.
Arrange half of lettuce leaves to cover bottom of 13- x 9-inch (33 x 23 cm) baking dish. Layer half of sweet potatoes and asparagus over lettuce; drizzle with half the vinaigrette. Repeat with remaining lettuce, potatoes and asparagus. Sprinkle with pecans and additional peppercorns, if desired; drizzle with remaining vinaigrette. Serve immediately.
Nutritional Information
Nutritional Information: 1 Serving
- Protein: 7 grams
- Fat: 36 grams
- Carbohydrate: 23 grams
- Calories: 438
- Fibre: 6 grams
- Sodium: 240 mg