Here’s a bit of asparagus trivia: Did you know that if you simply bend an asparagus stalk, it will snap in exactly the right place every single time, separating the tough end from the tender shoot? Clearly, I’m a geek because this nugget of infor-mation got me crazy excited! And once I snapped, I never went back. Now I ask just about every cook I know if they cut or snap. If you’re not already a snapper, definitely give it a go here; the technique makes this dead-simple side dish even easier to throw together. It’s a recipe that my whole family loves, and with its pink-and-green color scheme it looks like a million bucks on the plate. Thanks to a tarragon-spiked champagne vinaigrette, it tastes just as lively.
Food
The Bite:
Spring Snap
Here’s a bit of asparagus trivia: Did you know that if you simply bend an asparagus stalk, it will snap in exactly the right place every single time, separating the tough end from the tender shoot? Clearly, I’m a geek because this nugget of infor-mation got me crazy excited! And once I snapped, I never went back. Now I ask just about every cook I know if they cut or snap. If you’re not already a snapper, definitely give it a go here; the technique makes this dead-simple side dish even easier to throw together. It’s a recipe that my whole family loves, and with its pink-and-green color scheme it looks like a million bucks on the plate. Thanks to a tarragon-spiked champagne vinaigrette, it tastes just as lively.
Roasted Asparagus and Radishes With Mustard-tarragon Vinaigrette
Athena Calderone, Cook BeautifulIngredients
serves 4 to 6
- 1 bunch radishes, trimmed and halved, quartered if large
- 1 bunch asparagus (about 1 pound/455 g), trimmed
- Extra-virgin olive oil for drizzling, plus 3 tablespoons
- Salt and freshly cracked pepper
- 1½ tablespoons champagne vinegar
- 1½ tablespoons whole-grain mustard
- 4 to 5 sprigs fresh tarragon, leaves removed
Method
Preheat the oven to 425˚F (220˚C).
Spread the radishes on a baking sheet and the asparagus on a second baking sheet. Drizzle both with oil and season with salt and pepper, tossing to evenly coat the vegetables. Spread the vegetables in an even, single layer.
Roast the radishes for 10 minutes. Give them a shake, then add the pan of asparagus to the oven.
Roast until both the radishes and asparagus are lightly golden and tender, 12 to 14 minutes.
While the vegetables are roasting, whisk together the vinegar and mustard, then slowly whisk in the 3 tablespoons oil. Season to taste with salt and pepper.
Transfer the radishes and asparagus to a serving platter. Lightly drizzle with the vinaigrette and sprinkle with tarragon. Serve immediately with extra vinaigrette on the side.
