Spring has sprung in the East Bay! I know, not so many other places. But here’s a preview of what will soon be coming your way, asparagus and broccolini (that’s baby broccoli).
I love to roast vegetables, and while most people are probably familiar with roasting root vegetables and potatoes, roasting these tender spring offerings are a very quick and wonderful way to bring out their sweet taste. Also, I have to admit, sometimes I’m seduced by vegetables at the store and then forget about them in the frig! This dish is especially great when that happens since the quick roasting is a perfect way to cook somewhat limp asparagus or broccolini.
This time I just placed them on a sheet pan, spritzed with a little olive oil, and roasted them under the broiler for 4 minutes.
Keep an eye on them, ovens heat differently and you may want a more crisp or blackened look. Then I cut them in thirds and added a simple vinaigrette and Voila!
Traditional French Vinaigrette
1/3 cup red wine vineger
2 teaspoons salt
2-3 cloves garlic, minced
1 tablespoon coarse or dijon mustard
1/2 cup olive oil
black pepper to taste
Combine the vinegar, salt, and garlic and mix well until salt is dissolved. Add mustard and olive oil and blend until it emulsifies. Add pepper to taste.
This dressing is great on salads (and a little heavy on the vinegar, add more oil if you prefer it that way.) It can be left out at room temperature which keeps the oil from congealing.
Love and hugs!