Roasted Asparagus, Thyme Syrup and Compote

Roasted asparagus with sumac butter and olive oil

        Sumac is a nice tart spice that is reminiscent of balsamic or lemon. Naturally then, it pairs well with asparagus. I roasted these asparagus in olive oil, salt, pepper and sumac then finished it off with a pat of butter and a bit more fresh sumac.

        Syrups are a great way to add sweetness and back flavour to dishes. This is a simple syrup (1 part sugar to 1 part water) which was reduced with rosemary, thyme and ginger. Almost any aromatic can be added but some may need to be removed before they become bitter or too intense. It’s uses extend beyond sweet; it can add depth and excitement when tossed with a savory pasta dish.

Making tomato sauce and cranberry/young coconut compote for the coming week.

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