Fresh finds

Madigan made… veggies.

This weekend, I did a bit of shopping, which including swinging through a local farmer’s market. Since then, I’ve been gobbling up my finds. I thought I’d share some of my goodies.

I was told that we are approaching the end of the asparagus season in our area. So, of course, I snapped up a bunch.

My tried and true cooking approach with asparagus is to roast it. When so many of the Food Network folks (Ina, Giada, Alton) have their own version of this technique, you know it must be a good one.

So, I first washed and prepped the little green guys. Then, I lined them up in a neat row on a baking sheet. A little drizzle of olive oil and a sprinkle of salt and pepper and they were ready to be popped into the oven (about 400-425 degrees).

I turned the the spears over after 8 minutes and let them continue cooking for 15 to 20+ minutes total. You can decide how ‘done’ you like them. I prefer my veggies quite caramelized and a bit crispy – so the “+” part happens frequently in my kitchen. I kept a close eye on them till they looked right.

Then, I sprinkled the dish with a little Parmesan cheese before serving.

Now, I realize this picture is not that appetizing. I’m new to photographing food (constructive feedback welcome!) and the lighting in my kitchen yesterday was not optimal (excuses, excuses, right?).
But remember, I like these guys crispy – so they really are a bit shriveled and the tips are almost black. Don’t be afraid. I’m telling you – they are delicious this way!

Now, my other find: radishes!

At the market, I found some charming egg shaped radishes, french breakfast radishes to be specific.

Lately, I have been hearing about the combination of radishes, butter and salt. The idea to use them for a simple appetizer intrigued me. Hmm, it may be a good time to try out that combo?

So, after washing and trimming the radishes, I mashed a little chopped parsley into softened butter and poured some kosher salt in a pinch bowl. I dipped the radish in the butter and then the edge of the little red ‘eggs’ in salt.

The combination was peppery, salty and creamy. I don’t have a picture of the final dish – it did not last very long!

I’m looking at a radish in a whole new way, now.

Perhaps I could try this concept in other variations? Maybe serve radishes with an interesting herbed salt like on one of my favorite food blogs, Dana Treat? Or with herbed butter on baguettes?

Can you hear the wheels turning?