Wild Rice 'N Roasted Asparagus

Barb Estabrook, Appleton, WI
2020 wild rice recipe contest finalist

    canola cooking spray
    1 lb fresh asparagus, discard ends, cut into 1" pieces, leave tops whole
    1 large shallot, peeled, sliced, and separated into ½" wide rings
    ¼ tsp each: salt, ground black pepper, and roasted garlic powder
    3 slices bacon, cooked and chopped
    1 tbsp canola oil
    ½ fresh lemon
    1 tbsp butter
    ½ tbsp fresh thyme
    1½ cups cooked wild rice (warm)

Preheat oven to 425F. Spray edged baking sheet. In large bowl, toss next 7 ingredients. Spread mixture on baking sheet; set lemon cut side down. Roast 10-12 minutes until asparagus is tender, turning halfway through. Melt butter and stir in thyme; set aside. In large bowl, combine wild rice and asparagus mixture. Squeeze 1 tsp juice from roasted lemon into butter; drizzle over rice mixture. Toss.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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