A few months ago, C and I started making Saturday morning trips to farmers markets and the local butcher to gather ingredients for our upcoming week. Lately, we’ve fallen out of the habit as our schedules have gotten more complicated. But this weekend brings about the perfect opportunity to jump back into it.
We have no Saturday morning plans to speak of, the weather forecast looks amazing (for the entire weekend) and asparagus farmers started harvesting last week! Asparagus, tomatoes and strawberries have always been my favorite farmers market gems, so I’m very excited about this development.
C recently found a delicious recipe for roasted asparagus and potatoes. We’ve been using butter potatoes, but I bet fingerling would be good. The original recipe calls for Yukon gold. Being from Idaho, I’m a firm believer that there are no bad potato varietals (but russet is the best of course, just not for this recipe).
Try it, you’ll like it!
* 1 pound asparagus, trimmed and cut into 1-inch pieces
* 1 pound Yukon Gold potatoes, cut into 1-inch pieces
* 3 tablespoons olive oil
* 1/3 cup grated Parmigiano-Reggiano
* 1 or 2 cloves of garlic, minced (C’s addition)
Preheat oven to 450°F with rack in upper third.
Toss together asparagus, potatoes, oil, garlic and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.
