Only having discovered the joys of okara recently (and really only scratching the surface here) I wanted to try out some of the okara that I dried myself after making a batch of soy milk.  Being dry, it crumbles over the asparagus like bread crumbs and the nutty flavor is a really nice addition to the roasted creation!

Ingredients:

  • 1 bushel of asparagus, trimmed
  • 2 tbsp extra virgin olive oil
  • 1/2 lemon, juiced
  • 1/3 cup dried okara

Directions:  Preheat oven to 350.  Bring a pot of water to a rolling boil and put in asparagus for 5 minutes (long enough to get a little soft but still keep their bright green color).  Remove the asparagus from boiling water and put in oven safe pan.  Drizzle olive oil and lemon juice evenly and sprinkle dried okara over the asparagus.  Place in oven for 10 minutes.  Put on uppermost oven rack and broil to give the okara a golden brown color.  Enjoy with family and friends!

Yeilds about 3 servings

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