Roasted asparagus with radishes
Adapted from Root to Leaf: A Southern Chef Cooks Through the Seasons by Steven Satterfield
1 pound medium asparagus
1 bunch radishes, trimmed and quartered
1 small clove garlic, finely chopped
1/4 teaspoon salt
Freshly ground black pepper
1 tablespoon olive oil
Heat the oven to 400 degrees F. Trim the asparagus (discarding the woody bottoms), and cut the stalks on the diagonal into 1 1/2 inch lengths. Place them in a large bowl with the radishes, garlic, salt, a few good grinds of black pepper and the olive oil; toss to combine.
Spread the mixture in a single layer on a baking sheet, in a baking pan or roasting pan and roast until the asparagus is just tender, about 15 minutes (or less for thinner asparagus). Serve hot or at room temperature.