This year’s long winter seems to finally be over and we’re sure everyone is looking forward to warm breezes and plants starting to sprout in the garden. While I love having a garden and enjoying the benefits of fresh grown produce, it’s always a challenge for me as I never seem to have enough time.
Last year’s ice storm resulted in us having to cut down our 100-year-old maple tree, which has left the perfect spot for a vegetable garden. But, planting season also happens to be when our business picks up, so we never seem to get planting started when we should.
But, always trying to be positive – it’s a new year and we’ll try to give it another chance. I’m inspired by a photo of my Dad tilling the garden on the farm and the conversations we had in his garden. Many of his plants will make their way to our garden as well.
It won’t be a huge garden, but we’ll focus on plants that are easy to grow and herbs that we enjoy in our cooking. And with that inspiration in mind and bounty to look forward to, we welcome spring with this recipe for roasted asparagus – a seasonal vegetable that we enjoy each spring.
Roasted Asparagus and Cherry Tomato
- 2 bunches of asparagus, trimmed and peeled if needed
- 2 tbsp. white balsamic vinegar
- 3 tbsp. olive oil
- 1 red onion, sliced into rings
- 15 cherry tomatoes (halved)
- Goat’s cheese
- In a pot of boiling water, blanch asparagus for 2 minutes. Pull out of water and shock in a bowl of ice water.
- In a bowl, combine sliced onion and cherry tomatoes; add blanched asparagus and gently toss in olive oil, salt, and pepper. Place on tray lined with parchment paper.
- Roast in oven at 400˚F until warm.
- Place on a serving platter and garnish with crumbled goat cheese.