i am roasting all of my vegetables these days. fresh michigan asparagus was wonderful this week, and we enjoyed it two different days. i served the asparagus one day roasted alongside a small portion of roasted pork rib, which was placed under the broiler for a couple of minutes to finish the flavor with a sweet barbecue sauce.
the second day we added the roasted asparagus to a side dish to serve with chicken. roasted vegetables are easy to season, cook rather quickly, and the flavor is so much more improved over boiling.
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