I like to make my own condiments on a fairly regular basis. Mustard, ketchup, relish, mayo, they all are usually sitting on the shelf on the door of my fridge. Seasonality has an impact from time to time on the preparations of each and during spring, asparagus invariably makes an appearance.
Roasted Asparagus ketchup:
1 medium onion, thickly sliced
20-25 Edgar Farms asparagus spears
1 tsp + 3 Tbsp Mighty Trio Organics cold pressed canola oil
1 Doef’s Greenhouse sweet green bell pepper
2 Tbsp Coal Lake honey
1/4 cup rice wine vinegar
1/2 tsp freshly grated nutmeg
Place the onion slices, asparagus and bell pepper on a broiler pan. Drizzle with 1 tsp of oil and broil for 5-6 minutes. Turn all the vegetables then broil for a further 5 minutes until the onions and asparagus are lightly golden and the pepper skin is lightly blackened on all sides. Place the pepper in a bag and allow to steam for 10 minutes. Peel the pepper and coarsely chop.
Add the broiled onions, asparagus and pepper to a blender. Add the honey, vinegar and nutmeg. Puree until very smooth. Drizzle in the remaining oil and blend to combine. Makes about 1 cup of ketchup.