Spring winds have arrived in New Mexico, and when we’re not being blown away, we’re enjoying the sunshine and warmer temperatures. Fresh spring vegetables are making their way to the grocery store: asparagus, peas, fava beans, and greens of all kinds. If you’d like a list of what’s in season you can peek at lists by Cooking Light and the USDA.
Asparagus is a favorite spring veggie, and roasting it is easy! No trying to find that pot tall enough to stand your spears upright, or accidentally boiling away all the delicate flavor. And it’s still cool enough that turning on the oven is not a horrible thought. This recipe-and the mouth-watering photo- comes to us from Taste of Home.
Tuscan-style Roasted Asparagus
- 1-1/2 pounds fresh asparagus, trimmed
- 1-1/2 cups grape tomatoes, halved
- 3 tablespoons pine nuts
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon lemon juice
- 1/3 cup grated Parmesan cheese
- 1 teaspoon grated lemon peel
- Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat.
- Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon peel. Toss to combine. Yield: 8 servings.
We hope spring is bringing you fresh and creative ideas, and no allergies!