Roasted Asparagus Medley
"This medley of asparagus,colorful peppers and purple onion is so tasty it will do a happy dance in your mouth."
photo by Kitchen Klown
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 2 1⁄2 lbs asparagus
- 1 large purple onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 3 celery hearts, quartered
- 1 tablespoon garlic, minced
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon sea salt
directions
- Preheat oven to 450 degrees Fahrenheit. Wash and trim asparagus, removing tough ends; cut spears in half and place in large bowl with sliced onions, peppers, celery and garlic. Toss vegetables together with balsamic vinegar and olive oil; mix well and allow to marinate at room temperature 15 minutes. Coat a large flat baking sheet with food release spray and spread asparagus mixture evenly in pan; sprinkle with sea salt and roast 20 minutes at 450 degrees Fahrenheit or until vegetables start to brown. Serve hot.
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RECIPE SUBMITTED BY
Kitchen Klown
Monroe
My earliest memory is of me sitting in my mother's lap on the porch of a rented house in Panama City, Florida. I was3 years old and singing "My mommy told me, if I be goody...," and my mother was crying because she was homesick. The year was 1942. Later that same year, we moved back home to Eastpoint, Florida, a tiny community on the shore of the Apalachicola Bay. My dad built our home, a tiny shotgun house overlooking the Bay, and we were all very happy, especially Mama. My aunt and uncle lived next door and had a large garden, a well for water and a cow for milk. Our meals consisted mostly of garden vegetables, sweet milk (fresh whole milk), and lots of seafood. Apalachicola Bay, yielded an abundance of delicious seafood, mostly fish, shrimp, crabs and oysters. The beach was so cluttered with blue crabs that they could be quickly and easily scooped up for a tasty boil. All the men had cast nets and caught mullet which were pan fried and served with navy beans cooked low and slow, biscuits and tomato gravy. I remember my grandmother mixing the leftover navy beans with chopped onions and baking them in her wood burning stove, and they were delicious.
