Roasting asparagus enhances its flavor. It can be served over quinoa, brown rice, or couscous, or eaten it as is.
Serves 8
Preheat oven 400℉ (205℃)
1 ½ cups (360 ml) water
¼ tsp. (1,2 ml) sea salt
1 cup (240 ml) quinoa or rice (gluten free), or couscous (non-gluten free)
about a pound (450 g) organic asparagus, trim off the bottom
2 Tbs. (30 ml) each: olive oil and organic lemon juice
½ cup (120 ml) feta cheese (or dairy-free mozzarella cheese)
¼ cup (60 ml) each basil leaves (sliced), chopped kalamata olives (or 2 Tbs./30ml of capers)
10 halved organic cherry tomatoes
A. Cook the quinoa, rice, or couscous.
1. If making quinoa, use ½ water and ½ vegetable broth.
1. If making quinoa, use ½ water and ½ vegetable broth.
B. asparagus
1. Cut into 2-inch (5 cm) pieces.
2. Place on roasting pan and drizzle olive oil. Toss the pieces.
3. Sprinkle black pepper on top.
4. Roast 10-15 minutes, stir once.
C. salad
1. Stir lemon juice and olive oil into the quinoa, rice, or couscous.
2. Add the roasted asparagus, cheese, bail, and olives or capes. Toss.
3. Scatter tomatoes on top.
4. Serve warm or chilled.
