Rebecca's Roasted Asparagus and Apple Slaw

★★★★★ 1 Review
PastryChefFrancy avatar
By Francine ---
from Raleigh, NC

Rebecca made if for me and I was astonished with the results. I would have never dared to do it this way due to my French background. According to Rebecca when you roast them it does kill the bitterness of the asparagus. Rebecca knows a lot of things....just ask her about what's going on in the world and she will tell you... She also is my hair stylish. "Only your hair stylish knows"... OH! she also is a Realtor/Broker I just said, ask her anything!! Her coleslaw is just so refreshing and pretty GOURMET if I may say...the apples make a crunchy taste of "je ne sais quoi"?

serves 4-6
prep time 5 Min
cook time 15 Min


  • 1 bunch
    tiny fresh asparagus
  • 3 Tbsp
    olove oil or regualar oil
  • 1 tsp
    fresh seasalt grounded
  • 1/2 tsp
    ground fresh black pepper
  • 1 sm
    head of a gren cabbage
  • 2 md
  • 1/4
    cider vinagar
  • 1/2 c
  • 1/2 c
    sour cream
  • 1 tsp
    dijon mustard
  • 1/2 tsp
    celery seeds
  • 1/4 tsp
  • 1 tsp
  • 2 Tbsp
  • 2 sm
  • 1 sm
    onion (optional)

How To Make

  • 1
    Preheat your oven at 425 degrees. Cut about 2 inches of the asparagus. Place the asparagus in a baking sheet and drizzle with olive oil.
  • 2
    Bake in the preheated oven for about 12-15 minutes depending on thickness.
  • 3
    For the coleslaw slice the cabbage in half through the core. Cut in V- shape Salt the cabbage and let it rest for about an hour so it will release its moisture. Shred the cabbage the carrot and apple.
  • 4
    Place mayonnaise, vinegar, sour cream , sugar, celery seeds, pepper, salt ,mustard in a large bowl and stir to combine. Mix onto the cabbage mixture.
  • 5
    Refrigerate at least for 4-6 hours before serving. Enjoy it!
  • 6

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