It used to be that you had to wait all year for spring to roll around for asparagus to become available. Then there was a mad frenzy of consumption, as asparagus-lovers ate their fill before saying farewell to this oddly-shaped green veggie.

Oh sure, you could buy it in cans or, if you were lucky, find some frozen tips. But puhlease, canned asparagus? It has a taste resembling dirty dishwater and the texture of slime! Not appetizing in the least.

Today, no matter where you live, you can usually find fresh asparagus in your local market at all times of the year. It may have been shipped from another part of the country with a longer growing season or imported from overseas.

 

INGREDIENTS

2 lbs. new potatoes, cut into quarters

9 oz. asparagus spears, cut into 2 inch pieces or halved

2 Tbsp. garlic-infused olive oil

4 Tbsp. balsamic vinegar

A generous pinch of salt and pepper

 

INSTRUCTIONS

Preheat oven to 400 degrees F.

In a large roasting pan, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes. NOTE:  Check the potatoes to see if they are nearly done before adding the asparagus. If they are not, cook a while longer, as the asparagus will cook quickly once you add it to the pan.

After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.

Season with extra balsamic vinegar, salt and pepper.

Serve and enjoy!

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Quick Tip:  To make your own garlic-infused olive oil, add three cloves of minced or crushed garlic to the olive oil and let it sit for several hours to diffuse the garlic flavor into the oil.

Recipe and image courtesy of Aimee at Wallflower Kitchen