Tastes So Good, It Could Be A Meal In Itself!
One year, I was lucky enough to move into a country home where the former owners had a passion for stalky veggies and fruits. I was far beyond thrilled when I noticed asparagus spears coming up out of the ground the second year I lived there. I was ever-so-happy that I had left the fern-like, weedy-looking plants in that corner of the yard alone, when my first thought had been to pull them out. I had no idea that I had real treasure on my hands.
The former owners really knew what they were doing, as that corner of the yard started revealing itself to me over time. It turned out to be companion plantings of asparagus, strawberries, rhubarb and horseradish. I made delicious strawberry-rhubarb cobbler and stewed rhubarb. I ate my fill of asparagus and I had eye-wateringly pungent horseradish to use as a condiment. Color me happy!
This delicious roasted potato and asparagus recipe from Aimee brings out the very best in each veggie as they caramelize during the roasting process. Both grow sweet and tender under the high roasting temperature, and the addition of just a touch of both garlic-infused olive oil and balsamic vinegar gives them an indescribable taste you will savor.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: When preparing fresh asparagus spears, bend them, and they will snap in two at the point between the tender, edible portion and the tough, inedible stem. No need to try to figure out where to cut them.
Recipe and image courtesy of Aimee at Wallflower Kitchen
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