Salad and Oven Roasted Asparagus
Judy and I enjoyed a great light meal last night that was mostly from the garden – a salad with a side of roasted asparagus.
The roasted asparagus recipe:
Preheat oven to 400 degrees. Wash & dry asparagus spears after removing woody ends. In a large bowl pour in 1-2 T. olive oil, mash in 1-2 crushed cloves garlic, 1/2 tsp. seasoned salt & freshly ground pepper. Toss in asparagus spears & gently mix until well coated. Place on a greased baking pan and roast for about 20 minutes, turning the pan halfway through. We used about 1/2 lb. of asparagus, which was a good amount for the two of us.
The salad was mostly greens from the cold frame, some volunteer mustard and cilantro, and some spring onion. Not from the garden are the walnuts, apples, and feta cheese, but it was mostly a homegrown meal. The salad, topped with a shiitake vinaigrette, was just too good.
Tell me about the shiitake vinaigrette…Yum!!
Hi Chris,
We can’t take any credit for the vinaigrette. It’s Annie’s Shiitake Vinaigrette – off-the-shelf. Good stuff, nevertheless. However, If we get a good rain tonight, which is forecast, my shiitake logs are budding out big time, it’s warm, and I think I’ll have a really good flush of this most wonderful mushroom real soon.