(recipe from Moosewood Restaurant New Classics, via a newspaper clipping)
1 Tbsp. olive oil, plus more to oil the pan
1 lb. fresh asparagus
1 large garlic clove, minced or pressed
1/4 tsp. salt
1 red bell pepper, cored, seeded, and cut lengthwise into 8 strips
1/4 cup olive oil
1 garlic clove, minced or pressed
1 Tbsp. red wine vinegar
2 to 3 tsp. chopped fresh dill
salt and pepper to taste
Heat the oven to 400F. Lightly oil a baking pan.
Cut off the tough stem ends of the asparagus and discard. Wash and dry asparagus. Toss the spears with the Tbsp. of olive oil, the garlic and salt, and arrange them in a single layer on one half of the baking tray. On the other half of the tray, arrange the red pepper strips.
Roast, turning vegetables every 10 minutes, until tender, about 25 to 30 minutes. Set asparagus aside and let come to room temperature.
Place roasted pepper strips in a blender with the sauce ingredients. Puree until smooth. Season with more salt and pepper if desired.
Arrange asparagus on a serving platter. Drizzle some sauce over asparagus, and pass the rest when serving. (Or, as I did, just dip the spears!)
(I very much enjoyed the roasted asparagus, as opposed to steaming. The sauce was a nice accompaniment.)
Friday, March 13, 2015
(recipe from Williams Sonoma - Vegetarian cookbook)
1 1/2 cups lightly packed fresh basil leaves
1/4 cup fresh parsley leaves
4 cloves garlic, roughly chopped
1/2 cup olive oil (I used half olive oil and half tahini)
1 1/4 cups freshly grated Parmesan cheese (I used 1 cup walnuts)
1 cup firmly packed mint leaves
salt and freshly ground pepper
Combine in a blender, process until smooth. (Can add extra oil or tahini, if needed.) Season to taste with salt and pepper.