Roasted White Asparagus - CARIBBEAN STYLE!

I was inspired to create this recipe by Chris from NIBBLE ME THIS.  Earlier in the week, I saw he had posted a recipe for Roasted Orange-Ginger Asparagus.  I had just bought a bundle of white asparagus, and knew I wanted to see if I could add a little Caribbean to the recipe...


First off, Chris calls for grated ginger.  I had none, so I substituted RUM... Just a little, and it all makes sense, as I actually substituted Blackening seasonings instead of ginger... And then I added rum.  


Here's what I did (and feel free to compare this recipe to Chris's, His sounds terrific!).

   Roasted Caribbean White Asparagus
Source: adapted from Southern Livingand then adapted from NIBBLE ME THIS
1/2 lb fresh asparagus, bottoms snapped off
1/4 cup Mango Rum
1 Tbsp Cajun Spices
1 Tbsp mustard, coarse ground
2 Tbsp olive oil
slices of orange
Whisk together the juice, Cajun spices and  mustard. Slowly add the oil while whisking rapidly to create an emulsion.
Drizzle over the asparagus and mix in a casserole dish. Top with the orange slices

Preheat your oven to 350, bake for 15 minutes.


And serve with Dave's Birthday Caribbean Lobster in a Cruzan Rum/Cream Sauce.

Happy Birthday to me indeed!


OK, truth in advertising, this got a mixed review.  I like a snap to my vegetables, just a tad over raw.  I thought these were terrific in the oven for only 15 minutes.  However, my wife had me put her share back in the oven for another 10 minutes.  Mine were snappy, had a bite and tasted great.  Jackie's was cooked through, had the same taste and she liked her's her way.  She thought mine tasted "woody".


But, the sauce was terrific (we both thought so).