Can I get an amen for daylight saving time? It’s like the universe is operating more on my wavelength now, even if it is just a mind game. The birds are chirping, the flowers are blooming, the days are growing longer and it’s still daylight when I drive to my evening yoga class. I love this time of year.
Last weekend, I went out to eat, which hasn’t been much happening lately. I ordered a giant salad, but I sat across from a more standard plate of meat, potatoes and vegetables. As I admired the perfectly roasted carrots, I realized that I don’t have enough side dishes on the blog. Where is my basic roasted carrots side dish?!
I know why I don’t have enough on the blog already—most of my recipes are well-balanced enough to eat on their own, which is what I usually do. I’m just cooking for one most of the time. Side dish recipes are good to have, though. I’m going to remedy this situation as soon as possible, starting with simple roasted asparagus. It’s a perfect side for spring meals, whether for brunch or dinner.
Roasted asparagus is my favorite. The tips get a little crispy in the oven, which I love, and the flavor is more concentrated than it would be if you steamed or sautéed it. I decked mine out with lemon, mint, red pepper flakes and the lightest shaving of Parmesan, but you can keep it as simple as you’d like. I included the basic recipe below, plus ideas for changing up the seasonings!
Author: Cookie and Kate
Recipe type: Side Dish
Serves: 2 to 4 servings
Basic roasted asparagus
My seasonings (use one or all, like I did)
Roasted asparagus adapted from my asparagus frittata for KCET Food, and seasoning inspiration came from What Katie Ate .
Make it dairy free/vegan: Don’t add Parmesan or butter!
Make it nut free: Don’t add almonds!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!
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Source: Cookie and Kate