With such huge chicken breasts, I opted to post-pone the next main dish and threw those other chicken pieces into the freezer. The vegetables originally destined for that other meal are going to serve as sides for this recipe but in a different format. In a nutshell, I'm nixing the plan I had for this week. This is the first thing I came across that looked intriguing and utilized what vegetables I have.
Roasted Asparagus with Lemon-Tarragon Vinaigrette
adapted from Cooking Club of America
click to print
20-25 asparagus spears
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp freshly ground pepper
2 tbsp chopped fresh tarragon
Heat oven to 450°F.
Place asparagus spears in shallow baking dish.
Pour lemon juice and oil over asparagus; sprinkle with salt and pepper. Turn asparagus several times to coat.
Bake, uncovered, 12 to 18 minutes or until crisp-tender and color has darkened slightly, turning asparagus several times during baking.
Sprinkle with tarragon. Serve warm or at room temperature.
These didn't get charred or darkened very much, so maybe it would help to turn them like the directions indicate. Since there was so much oil and juice, the asparagus pretty much steamed. Next time I'd cut the oil and lemon juice by half or use a bigger sheet. As for flavors, don't make this if you're not a complete lemon maniac. The dominant lemon is punctuated by the tarragon but it was still way too far in the twang category for me.
- asparagus spears: $1.73
- lemon: $0.17
- extra-virgin olive oil: $0.18
- fresh tarragon: $0.65
Total: $2.73 or about $0.68 for each of four servings.