This is a great recipe for us at this time of year, as our asparagus, radishes, and chives are all ready to be harvested now. They’re actually the only three things I really have in season that we can eat from, making this a perfect choice for an early May side dish. It’s simple. And delicious. And costs very, very little to make if you grow most of it yourself. Enjoy.
Roasted Asparagus with Radish and Chive Butter
- 2 lbs fresh asparagus, trimmed
- 2 Tbsp olive oil
- 1/4 cup butter, softened
- 1/4 cup finely chopped radish
- 2 Tbsp fresh chives, snipped
- 1 Tbsp lemon juice
Preheat the oven to 450*. Place the asparagus in a 9×12 casserole dish, and drizzle with olive oil. Toss to coat. Roast uncovered for 8 minutes, toss again, and continue cooking for 8 more minutes, or until tender.
While the asparagus is cooking, mix together the remaining ingredients: butter, radishes, chives, and lemon juice. Whip it to blend well. Be sure to dice the radishes really tiny (I use one of those Pampered Chef food chopper things).
Serve the asparagus with the butter on the side.
Tip: The butter blend is also yummy between two slices of radish.