food thursday: spring veggies

Farmer’s markets are starting up in the Northwest Indiana area and we’re even seeing some local produce sneak its way into the grocery. I love it! Cooking with in-season produce isn’t just easier on the wallet – it tastes better too. Asparagus is going to be our in-season example today. I’ve got a few recipes with asparagus on my site: Risotto Primavera and Shrimp & Asparagus in Peanut Sauce. But for today’s recipe asparagus takes on the role of supporting actor for dinner. This is an easy side dish that goes well with grilled food or fish.

Spicy, Roasted Asparagus
– 1 lb asparagus
– olive oil
– crushed red pepper
– 1 tsp minced garlic

Preheat your oven to 400. If your asparagus is thick, slice it in half lengthwise. In a large bowl, or directly on the cookie sheet you’ll use to bake them, toss the asparagus with some olive oil (approx 1 TB), crushed red pepper to taste and the minced garlic. Spread the asparagus into a single layer on a cookie sheet and roast for 20 minutes.

If you don’t like your asparagus spicy you can skip the red pepper but I promise, it gives this veggie a real nice kick. And if you leave them in the oven for 5-10 minutes longer the asparagus gets a little crispy on the edges which is kind of fun too, my son loves them that way – he eats them with his fingers like they are chips.

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