No, it didnt last long, but that is hardly the point.
What I needed was asparagus
I decided I needed asparagus.
I hesitate to buy fresh asparagus that is shipped from other countries at this time of year.
The first day of Spring in Vermont. It is all melted now, but one never knows what to expect in March.
It is always disappointing flavor wise.
However, frozen asparagus if tucked away at its peak is quite delicious and certainly will satisfy a craving.
I decided to make a warm side dish that I could use cold later in the week.
My little rosemary plant is getting smaller by the day! It added just the right flavor to the potatoes.
My husband turned this into a lunch by adding a triple-yolked, fried egg today!
This got a thumbs up from all, and I will keep it in my repertoire!
Dont walk away from them, and keep the pan moving.
This only takes a few minutes.
Drizzle a rimmed baking sheetwith the olive oil.
If using fresh, just cut off the tough bottoms and add to the sheet.
Sprinkle on a light touch of salt and pepper at this point.
Place the potatoes and onionon the other end of the pan.
Roast on the middle rackof the oven for 10 minutes and check the asparagus.
While the vegetables are cooking, mix together the dressing ingredients in a small bowl.
Once all the vegetablesare done, add them to the bowl and drizzle with the dressing.
Taste for seasoning and correct.
Plate and garnishwith the nuts.
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