Roasted asparagus
Store asparagus in a glass with a little water. It will keep days that way.
Snap asparagus, saving the bottom pieces
Spread out in a baking dish and drizzle with olive oil, salt pepper and garlic powder. Toss with hands. Roast at 400 about 30-40 mins.
Check tenderness and when tender cover with grated Parma.
You can use the bottoms by peeling the thick woody ones and slicing the seems into pieces. The pieces can be added to stir fry, sauteed alone or with mushrooms with a couple of cloves of minced garlic and served over spaghetti. Or use in soups, stews, just don’t toss the stems because they are edible.
Roasted radishes and carrots.
Use the leafy tops if the radishes in a mixed greens stir fry.
Cut radishes in half and place in baking dish.
Add an equal or more amount of cut carrots. Drizzle with olive oil, add salt, pepper and dried thyme. Add about a tablespoon of honey or agave nectar and toss. Bake at 400 for about 30-40 minutes.
Squeeze on a little lemon juice (optional)
If you baked both side dishes together, they take about the same cooking time.
I bake in a convection toaster oven so time and temperatures may vary with a kitchen oven. If I was using my gas oven I would bake at 375 and check for tenderness at around 30 minutes.
Recipe and photo courtesy of Kathy C.
