When I was a kid, we did not eat a lot of fresh vegetables – I don’t think anybody did unless you lived on a farm! Two vegetables that my parents ate, and I absolutely despised, were canned asparagus and beets. Even the smell made me ill.
When we moved to Door County, we discovered fresh asparagus. People would bring us asparagus picked from “secret places”, and my grandparents harvested a healthy crop of wild asparagus in the orchards below their Eames Farm condominium. I still think it interesting that the location of these secret asparagus-growing grounds is so well guarded! Only in Door County!
Main Street Market has asparagus and grape tomatoes on sale this week. The combination makes an easy, delicious side which also fulfills part of the vegetable portion of your daily diet and looks very pretty on your plate!
Combine trimmed stalks of asparagus and grape tomatoes cut in half (as many of either as you like) in an oven-proof skillet. Toss into the pan: chopped or minced garlic, kosher salt, a little ground pepper and a tablespoon or so olive oil. If you have any fresh herbs add those – or dried thyme or basil. Shake well. Roast in a 400 degree oven for 7-10 minutes, shaking once or twice. Done.
The hardest part of this – for me – is remembering that the handle of my skillet is HOT. I’ve burned my hands several times putting it on my plate. Oh well, you’ll figure that out quickly.
I am not ready to tackle beets yet. I have eaten them in salads – at a restaurant. Maybe this summer.