approx. 12 large spears asparagus (see hints below)
2 medium large sweet onions
2 medium large sweet potatoes (see procedure)
olive oil to coat cut veggies
for the dressing:
1/3 - 1/2 cup soy sauce
2 Tbs minced peeled fresh ginger
1 small clove garlic, minced
1 Tbs sesame oil
2 Tbs rice vinegar (or white vinegar)
1 Tbs light brown sugar
pinch red pepper flakes
1 Tbs finely chopped chives (optional)
Preheat the oven to 400 degrees.
Use a large mixing bowl to combine equal amounts of rough chopped asparagus and sweet onion and add a slightly larger amount of peeled, halved and 1/2-inch thick sliced sweet potatoes and toss everything with a little olive oil.....then lay it out onto two baking trays and place those into the preheated oven.
At some point while the vegetables are roasting, take a minute to peel and finely mince a generous 2 Tbs of fresh ginger.
Add that to a small mixing bowl and add 1 small finely minced clove of garlic, add between 1/3 and 1/2 cup of soy sauce, add 1 Tbs sesame oil, 2 Tbs rice wine vinegar, 1 Tbs light brown sugar, a pinch of red pepper flakes and an optional 1 Tbs of finely chopped fresh chives and whisk it up.
The vegetables will take about 30 minutes to roast and you want the sweet potatoes to be soft all the way through.
Serve on plates with dressing over the top.
Thicker asparagus works best for this recipe, so it doesn't cook too fast, and you'll want to cut the lower tougher 2 - 3 inches off each spear and also give the spears a light peeling before cutting.
This is good with simply cooked chicken, fish or tofu.