When we moved into our house 3 years ago, I planted two asparagus plants in my raised garden beds. Asparagus is a perennial plant that can live for decades, but you do need to let it build up its strength before you start harvesting, so you’re not supposed to harvest until at least 2 years after planting. So this year, for the first time, I ate asparagus that I grew myself. It was marvelous, so fresh and springy, and I highly recommend that you plant your own. Grow some mint while you’re at it, and then you can make this roasted asparagus with hazelnuts and mint. (Growing your own hazelnuts can be a long-term stretch goal.)
If this combo sounds vaguely familiar, I put it on a pizza a while back. It’s really good either way, though since going vegan, I’d either substitute vegan cheese, or try some other vegan “white sauce,” on that pizza. Vegan pizzas are actually something I need to experiment with more. Do you have any good recommendations for recipes?
If you don’t want to bother with a pizza, this is even quicker, and makes a great side dish. Or do what I did, add some baked cubed tofu, and eat it for dinner.
Roasted Asparagus with Hazelnuts and Mint
Large bunch asparagus
1 Tbsp extra virgin olive oil
Handful of fresh mint (about 2 Tbsp chopped)
2-3 Tbsp chopped raw hazelnuts
Preheat oven to 400 F.
Wash and dry asparagus and snap off ends. On a baking sheet, toss with olive oil, salt, and hazelnuts. Roast for 12-15 minutes, until tender.
Remove from oven, let cool slightly, and transfer to serving dish or plate. Sprinkle with chopped mint, then serve.