Roasted Asparagus with Green Garlic and Radishes

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This wonderful spring recipe for Roasted Asparagus with Green Garlic and Radishes comes from Root to Leaf: A Southern Chef Cooks Through the Seasons, a unique vegetable-centric cookbook for omnivores by James Beard nominated chef Steven Satterfield. Root to Leaf celebrates the flavors of the season, making the vegetable the star of each meal. The cookbook features 175 recipes and stunning photography complete with a plethora of vegetable profiles to help guide your cooking.

• 1 pound standard or large asparagus
• 1 bunch radishes (reserve tops for another use)
• 1 stalk green garlic, thinly sliced (or 1 small garlic clove, finely chopped)
• Kosher salt
• Freshly ground black pepper
• 1 to 2 tablespoons extra virgin olive oil

Heat the oven to 400°F. Wash the asparagus and trim away the base if woody. Pat dry. Slice the spears into 1-inch pieces and place in a large bowl. Wash the radishes and trim off the taproots. Quarter the radishes and add to the bowl. Add the green garlic, season with salt and pepper, drizzle with olive oil and toss to combine. Transfer the mixture to a wide baking dish or baking sheet and spread out in a single layer. Roast on the middle rack of the oven until just tender, 10 to 15 minutes. Serve hot or at room temperature.

File 2221