Original Local, p. 162
1 pound asparagus, rinsed and trimmed
½ cup dried cranberries
2 cloves garlic, sliced
2 tablespoons olive oil
Dash salt
½ cup chopped black walnuts, or substitute
pecans
½ cup feta cheese, or substitute another
dry, crumbly cheese
Preheat oven to 375 degrees F. In a shallow baking dish, lightly coat asparagus, cranberries, and garlic in oil and sprinkle with salt.
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| Happy little trees. |
To work salt into oiled vegetables, use your hands—go ahead: all the best
cooks do! Keep the spears facing one way. Roast for 20 minutes.
About 10 minutes after the asparagus begins roasting,
place nuts in a small oven-safe dish and set in the oven. As soon as you begin
to smell the nuts, take them out and set aside.
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| I didn't wait until the nuts were fragrant because I was worried I wouldn't smell them over the baking garlic. Cooking with anxiety. |
The asparagus is done when it is tender throughout but not browned. If spear tips threaten to burn, place a bit of aluminum foil loosely over them. Remove asparagus from the oven and sprinkle with nuts and cheese.
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| So incredibly pretty. |
Serve hot.
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| This paired really well with olive oil couscous. |
My Rating: 5/5 "Amazing stuff. Great variety of flavors and textures to keep you on your toes, and it's all fresh and fun. Even my vegetable-reluctant partner thought this was spectacular!"
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