Tuesday, March 6, 2012
IGA Item of the Week
When vegetable fatigue sets in at the end of winter, I turn to my oven. In the last month I'e roasted cauliflower, broccoli, and carrots in a 425 degree oven until they're tender on the inside and nicely caramelized at their edges. Yesterday I bought two pounds of asparagus at the IGA, snapped off their tough ends, tossed them with some olive oil and kosher salt, threw them on a foil-lined baking sheet, and roasted them for 40 minutes (these were skinny ones--fat asparagus will take 5 to 10 minutes longer). The tips got crunchy while the stalks cooked through. So good as an accompaniment to my homemade pizza.