Sometimes it's the simplest, most often made made things that are the most delightful. Enter one of each: roasted asparagus in the simple category and greek salad as the most often made. Asparagus is back at the Farmer's Market here and I'm swooning. I often just steam it and toss it in lemon juice, but tonight I wanted something different - something garlicky. Served with greek salad and whole wheat spaghetti in premade vodka sauce, it was perfection!
Roasted
Garlic Asparagus1 lb. fresh asparagus
4 cloves garlic, minced (try using even more, if you're into it)
1 Tbsp. olive oil
1. Preheat oven to 400 F
2. Wash asparagus and snap off tough bottoms.
3. Toss in olive oil and garlic to coat.
4. Bake 20 minutes, turning once.
Greek Salad
2 roma tomatoes, diced
1/2 cucumber, diced
1 bell pepper, diced
1/2 cup goat feta, crumbled
(or substitute 1/2 cup firm tofu marinated in red wine vinegar)
1/2 cup fresh basil, torn (or 1 tsp. dried basil)
1/4 cup fresh dill, chopped (or 1/2 tsp. dried dill)
1/2 tsp. dried oregano
freshly ground pepper, to taste
1 Tbsp. olive oil
1 Tbsp. red wine vinegar
1. Dice vegetables and crumble feta.
2. Toss together with oil, vinegar and herbs.
1 comment:
Apparently with the market asparagus you don't have to snap off the bottoms - they pick them by hand, and do all the necessary snapping at that point (that's also partly what makes them so sweet). The CBC had a half hour program on these guys on my way to the market on Saturday - I was stoked!
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