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.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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