Do you want your family to get excited over vegetable for dinner? Make my roasted asparagus and radishes!
I am finally BACK! I can’t even tell you, friends, how happy I am to be done with my course! Life, all of a sudden, is brighter, more hopeful and filled with good food and wine. After an unintended but necessary hiatus, my head is exploding with ideas for this little blog of mine and I cannot wait to start cooking, styling, photographing and writing. Yessss!
Anyway, this post was actually drafted a couple of weeks ago but in the frenzy of last weeks’ exam preparation and final paper writing I haven’t managed to post it till now. I decided not to change any words just to give you a quick glimpse into my Delta life. Here it goes:
I spent the day writing my final assignment paper and hadn’t even thought of food until the infamous “What’s for dinner?” question came out of my son’s mouth. Right. It’s 6 o’clock and this growing preteen with appetite that easily doubles mine is ravenous. I quickly scanned my fridge to get inspiration but came up with nothing. Wait…there is a small piece of chorizo behind an array of condiment bottles and a huge chunk of Parmesan. Chorizo Carbonara it is.
Pasta Carbonara is a meal that we all love, so dinner time is going to be pleasant. After spending a day peering into my laptop screen I needed that. I also noticed a large bundle of robust asparagus spears and gorgeous radishes in my vegetable crisper. I decided that roasting them would be the least fussy and I needed that as well.
A half hour later when they kids were setting the table I pulled out my roasted veggies out of the oven and bit into a radish for a quick test. Great texture but it needed something. A zesty radish really lost its zing after being hit with a blast of heat.
A few days ago my old fridge died and as I was clearing food out of it I discovered 6 open jars of mustard! I tossed out 2 but the rest needed to be used up! And just like that I knew what the radishes needed. Mustard vinaigrette!!
You know how I mentioned earlier that we all love Carbonara?
I knew this post had to happen when you sat down to eat my favourite creamy pasta dish only to realise that the best part of your meal was VEGETABLES!
To make it extra special add any herbs you love. I was fortunately enough to receive a precious jar of mixed herbs, seeds and flowers from Scotland, so my radishes and asparagus looked extra pretty sprinkled with petals of marigold, roses, lavender and beautifully fragrant from rosemary and tarragon.
- 200 g Asparagus
- 100 g Radishes
- sea salt
- 1 tsp herb mix of your choice
For the Mustard Vinaigrette
- 1 tsp whole grain mustard
- 3 tsp white wine vinegar
- 4 tsp olive oil
- pinch of salt
- Preheat the oven to 400F/200C
- Arrange asparagus and radishes on a roasting pan, sprinkle with olive oil, salt and herbs.
- Roast in the oven for 20 minutes.
- Meanwhile, make vinaigrette by mixing mustard with vinegar in a medium bowl.
- Slowly pour in olive oil in a thin steady stream while whisking the entire time until the mixture is emulsified.
- Drizzle mustard vinaigrette oven roasted vegetables while still hot. Serve immediately.