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4
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
Both these spring vegetables are usually boiled in water, a technique that works fine, but once you try them roasted, you’ll never go back. Roasting seems to intensify the flavor of the asparagus. The potatoes get slightly browned, which adds a subtle sweetness. If dill is not available, use tarragon, basil, thyme, or a combination of other fresh herbs.