Coconut Curry Asparagus

A quick sheet pan asparagus with warm curry spices, toasted coconut and a hint of sweetness. This easy side dish has a subtle Caribbean-inspired flavor and comes together in under 20 minutes.

Course Side Dish

Cuisine American

Keyword Asparagus, Coconut

Prep Time 10

Cook Time 10

Servings servings

Author Anna

Cost 5

Ingredients

½ pound asparagus trimmed (about 6 oz after trimming)
1 ½ teaspoons coconut oil softened or melted
½ teaspoon spicy brown mustard (or Dijon)
⅝ teaspoon curry powder
⅛ teaspoon sugar
¼ cup finely chopped red onion (yellow or white okay too)
⅛ teaspoon red pepper flakes
⅛ teaspoon kosher salt or to taste
¼ teaspoon freshly ground black pepper
1 ½ tablespoons unsweetened shredded coconut
1-2 teaspoons lime juice (or a splash of apple cider vinegar)

Instructions

Preheat oven to 425°F. Take out your worst rimmed baking pan or line a nice one with parchment paper. I keep a heavy duty well worn one just for vegetables.
Prep asparagus. Trim woody ends and spread asparagus in a single layer on the sheet pan.
Make the curry mixture. In a small bowl, stir together the coconut oil, mustard, curry powder and sugar until smooth. Stir in the chopped red onion and red pepper flakes.
Coat the asparagus. Spoon the mixture over the asparagus and toss well to coat evenly. (Hands work best, but expect them to turn yellow from the curry)
Sprinkle evenly with salt and black pepper.
Roast for 8 minutes (6 if using very thin asparagus) then pull from the oven and toss in the coconut. Return to the oven for another 4 to 6 minutes or until the asparagus is tender and lightly browned and coconut is toasted.
Squeeze a little lime juice (or drizzle vinegar) over the top just before serving.

Notes

Adding the coconut towards the end keeps it from burning and gives it a lightly toasted texture.
The lime juice or vinegar at the end brightens the curry and keeps the dish from tasting flat.
If your asparagus is very thin, reduce the roasting time slightly.