Side dishes are just as important to barbeque as the thick, juicy cuts of meat we often associate with Southern-style ‘Que.’ And for veggie lovers and vegetarians, it can even be the main show.
In our Boo and Henry’s series “The Sides Take Center Stage,” we give you many ways to serve up those garden delights and scrumptious starches. We also include tips for bathing them in savory, aromatic sauces and spices that will have guests asking for more.
Roasted Asparagus Spears with Sweet Mustard BBQ Sauce
Asparagus is a versatile, nutritious vegetable that can be found year-round (it is at its best in the spring). These green spears complement any protein, including beef and chicken, fish and seafood, as well as pasta and bean dishes.
Preparation: Choose fresh asparagus, whose stalks are a rich, deep green color up top and get a little lighter towards the base. Rinse the asparagus, and remove approx. ½ to 1 inch from the thick, woody base.
- Pre-heat oven to 375° F.
- Season Asparagus spears with olive oil and Rub Me Tender™ BBQ seasoning.
- Roast asparagus on sheet pan, turn frequently.
- When brown edges begin to appear, remove from the oven – approx. 20 minutes*. They should still be green.
- Once removed from the oven, drizzle Sweet Mustard BBQ sauce over asparagus.
- Adjust seasoning (if needed), with a little Dry Rub seasoning and serve.
*Estimated cook time of 20 minutes is based on medium-sized asparagus.
Actual time will depend on your oven and the thickness of the asparagus.
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About Daly Thompson is Boo and Henry’s BBQ Executive Pitmaster. Decades ago, Daly hung up his starched apron as executive chef at four- and five-star restaurants and returned to his boyhood love of barbeque. Founder of four restaurants, including The Pig in Los Angeles and Boo and Henry’s in Phoenix, Arizona, Daly is a master BBQ educator and enthusiast, bringing authentic, Memphis-style BBQ to the world.