Sunday, April 12, 2009

balsamic roasted asparagus

things that are roasted at 400, alex.

this was a quick veggie side dish for easter dinner a day early while my mom was in town. lucky for me, i had mom in town for a whole week + two days and we had so much fun. but she left on easter sunday and i wanted to be sure we had a good dinner in before she flew back home.

of course we had plans for ham and potatoes (two kinds, because mom and i do not like au gratin and husband specifically requested them), but we needed a basic veggie to keep the balance. i had a costco bag of asparagus and one of baby peppers and couldn't imagine a more fabulously easy side than roasting them with some blasamic vinegar.

from raw to roasted in 20 minutes

so thats what i did! here's the no frills "recipe"...

balsamic roasted asparagus
asparagus (amount to your liking)
2 cloves garlic, sliced
bell peppers, sliced (i used about 5 baby ones)
cherry or grape tomatoes (handful)
olive oil
salt and pepper
balsamic veingar

1. toss asparagus in oil, salt, and pepper and lay flat on a roasting pan
2. put in 400F oven for about 10 minutes, turning once
3. add in garlic, peppers, and tomatoes (tossed in oil) and roast for an additional 10 minutes
4. splash with balsamic vinegar and cook for 2-3 more minutes to sweeten

easter dinner!

mmm, this was so tasty. basic mashed potatoes, au gratin potatoes, glazed ham, and roasted goodness. i was also surprised by how good the ham turned out because i used a new glaze recipe. if you're one of those people that eats ham on days other than easter (which i guess i'm really not), then here's a glaze to try:

1/2 c marsala wine
1/4 c brown sugar
2-3 tbsp honey
dash of all spice
dash of ground cloves

1. heat all ingredients in a small pan and simmer until reduced, about 8 minutes
2. drizzle half over ham before cooking and again mid-way through

this was good the first time around and even better when used as leftovers in ham and bean soup. why now do i not eat ham more often? and how did this post get to be about ham? asparagus!


Joelen said...

Oooh the use of balsamic vinegar looks fantastic!