Roasted Spring Vegetables

We got the first CSA share of the season a few days ago and, along with it, the return of my weekly challenge – how to make a week’s worth of dinners based on the contents of the basket. This week’s basket was filled with – what else? – spring greens, including that vegetable I love to hate, bok choy.  The basket also contained asparagus, a vegetable about which I have much happier feelings. So I figured – why not combine them?

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Here’s how to roast your spring vegetables: First, separate the leaves of the bok choy and lay them flat on a greased baking sheet. Prepare the asparagus by breaking off the woody ends and cutting the thicker pieces in half lengthwise, then lay them on top the bok choy. Sprinkle the vegetables with salt and pepper, minced garlic and/or onion, and a bit of olive oil if you like. Roast at 375˚ for 15 – 20 minutes, stirring once halfway through to keep the vegetables from sticking to the pan. You can sprinkle the vegetables with grated cheese after removing them from the oven. Serve with rice and a tossed salad.

 

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