To the lady in the red blouse shopping at The Fresh Market last Thursday: Please forgive me for scaring you. I was that crazy woman with the rain-frizzled hair who startled you by yelling “Yes!” over your shoulder as you were bagging your asparagus. I’m really not that dangerous. Ask anybody (well, maybe not the man by the organic strawberries). It’s just that I’ve been waiting so long for asparagus prices to come down from the stratosphere, and when I saw that $2.79 price tag, I couldn’t control myself. I will take your advice and seek help (or maybe just an extra helping of roasted asparagus).
To my family: You don’t know this, but I bought two bunches of asparagus at the store and ate one for lunch on Friday (in this recipe!) I’ve written a poem in the style of William Carlos Williams to express my true feelings about holding out on you like that:
I Am Not That Sorry to Say
I have eaten
that you didn’t even know existed
you wouldn’t know about at all
for this blog
They were delicious
and so green
To my readers: I scared a stranger and deprived my family in order to bring this recipe to you. I hope you’re happy!
- 2 medium gold or red potatoes, about 10 ounces
- 1 cup cooked chickpeas
- 1 bunch asparagus (about 12 ounces), trimmed and sliced into 1-inch pieces
- 1 small onion, cut into thin wedges
- 2 – 3 cloves garlic, unpeeled
- 1/4 cup fat-free balsamic vinaigrette, such as my Balsamic-Raisin Dressing
- Salt and freshly ground black pepper, to taste
- Preheat oven to 425F.
- Cook the potatoes until tender but still firm in any way you choose (boil, microwave, or bake). Allow to cool slightly and cut into 1-inch dice. Place in a large serving bowl along with the chickpeas.
- While the potatoes are cooking, spread the asparagus on a baking sheet and sprinkle the onion over it. In a corner of the sheet, place the unpeeled garlic cloves. Roast until asparagus is tender yet still crisp, about 15 minutes, stirring once after 7 minutes. Remove from oven.
- Set the garlic aside to cool for a few minutes and put the asparagus into the bowl with the potatoes. When the garlic is cool, peel it and place it in a small bowl. Mash it well with a fork; then stir in the salad dressing. Pour the dressing over the asparagus and stir gently to combine. Season to taste with salt and pepper.
Spice it up with any of the following optional ingredients:
Red pepper flakes
Fresh or dried herbs such as oregano and basil
Sliced kalamata olives
Smile (and enjoy)!