Nothing says spring like seeing asparagus at the farmers’ market. It’s my version of the first tulips! Today I’m roasting it, one of the simplest and most delicious ways to serve asparagus.
Sarah’s Tip of the Day:
I’m serving the asparagus with a springy salad made from lettuce and radishes and tossed with an easy vinaigrette of rice vinegar, olive oil, Dijon mustard, and chives. Bring it all together with some rustic toast topped with It’s a simple weeknight dinner that’s just as enjoyable as the season itself! Watch the video to see my speedy way to trim asparagus — it’s a tip you’ll use over and over again.
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Active Time: 10 minutes
Total Time: 35 minutes
¼ cup olive oil, divided
1 bunch asparagus, trimmed
salt and pepper
2 teaspoons grainy Dijon mustard
2 tablespoons rice vinegar
¼ cup finely chopped fresh chives
4 slices crusty bread
1 head butter lettuce, trimmed and torn
3 radishes, thinly sliced
¼ cup ricotta cheese
1 Preheat oven to 450° with racks in upper and lower thirds. On a rimmed baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper. Roast until tender and browned in spots, about 20 minutes.
2 Meanwhile,in a large bowl, whisk together mustard, vinegar, chives, 3 tablespoons olive oil, and season with salt and pepper. Brush both sides of bread with vinaigrette, and place on a baking sheet. Bake until both sides are golden, about 8 minutes, flipping once.
3 Add greens and radishes to bowl, toss to coat, and divide among four plates. Top with asparagus. Season ricotta with salt and pepper and spread on toast to serve.
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Nutritional Info: per serv (makes 4): 372 cal; 23 g fat; 15 g protein; 29 g carb; 5 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Spring Greens and Asparagus Salad with Ricotta Toast – Everyday Food with Sarah Carey
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