I could never live a vegetarian life, let alone a vegan one. Me…. like…. meat.
However I thoroughly enjoy a heavy dose of vegetables with my carne.
And roasting these two beauties together is sublime! The starchy little potatoes melt into the crispy acid of the asparagus. And they all swim happily in a garlicky lemon olive oil bath. Excuse me while I drool on the keyboard….
Roasted Garlic Asparagus and Fingerling Potatoes
- 1 bunch of firm, crisp asparagus, trimmed.
- 2 cloves of garlic, crushed
- A good dose of olive oil
- 12 oz of fingerling potatoes, scrubbed and cubed
- 1/2 fresh lemon
- Salt and pepper to taste
Set oven to roast at 425 degrees.
Trim your asparagus and… What? You ask how to trim them? Ah, well many methods abound but here’s my favorite because it nurtures the lazy chore burdened inner child in me: grasp your sparry firmly in two hands, holding each end of the stalk (tip and root). Now simply bend the stalk slowly until it snaps. Toss the root end to the chickens. Or your disposal, whatever works. Voila- trimmed.
So place your trimmed asparagus in a glass bake dish. Toss with a healthy dose of olive oil.
Place cubed fingerlings (now you do know how to cube, don’t you?) In a microwave safe bowl, with water, just enough but not quite covering them. Cover bowl with plastic wrap and microwave on high for 5 minutes. Drain carefully and toss tots into asparagus. Add crushed garlic. Squeeze half the lemon over the whole lot and season with salt and pepper. Toss everything together until they are great friends.
Place uncovered in the oven and roast for 15 minutes.