Roasted Asparagus with Radishes
Adapted from Root to Leaf: A Southern Chef Cooks Through the Seasons by Steven Satterfield. Satterfield is executive chef and co-owner of Miller Union in Atlanta, Georgia. We are working on a “Cookbooks We Love” review of his 2015 book.
Serves 4.
Ingredients
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
Instructions
1. 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.
2. 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.
Roasted Asparagus with Radishes
Ingredients
- 1 bunch radishes, trimmed and quartered
- 1 small clove garlic, finely chopped
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon olive oil
Instructions
- 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.
