Spring Asparagus with Garlic, Fennel and Bird’s Eye Chili
Nothing says Spring like asparagus! While there are many ways to prepare asparagus, roasting or grilling it helps it keep it’s full flavor. Acidic and peppery flavors really help to bring out the full flavor of asparagus, and onions and garlic pair very well since asparagus is closely related to alliums. The bird’s eye gives you a bit of heat in the background and the fennel adds a nice touch of sweetness.
- Prep Time: 15 minutes
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 2-4 servings 1x
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: American
Ingredients
Scale
- 1 bunch of asparagus
- 1 red bell pepper
- 1 medium red onion
- 2 Tablespoons balsamic vinegar
- 4 Tablespoons olive oil
- 1 Tablespoon salt
- 1 Tablespoon Garlic Granules
- 2 teaspoon Bird’s Eye Chili Powder
- 2 teaspoon ground Fennel Seed
- ¼ cup chopped pistachios
Instructions
- Place a lightly oiled sheet pan in oven and preheat oven to 450F.
- Trim asparagus ends.
- Core pepper and slice lengthwise into ¼” strips.
- Cut ends off onion, remove outer peel, and slice lengthwise into ¼” slices.
- Drizzle vinegar, oil, salt and sugar over vegetables and toss well. Pour off excess vinegar and oil.
- Toss garlic, birds eye and fennel with asparagus.
- Scatter vegetables onto the hot sheet pan and give the pan a quick shake to spread them evenly.
- After roasting for 10 minutes give the sheet pan another shake and rotate the pan 180 degrees.
- After roasting for another 5 minutes check asparagus to see if it is cooked to desired doneness by bending an asparagus spear. It typically will be done in 20 minutes, but thinner asparagus will take less time, and may be done in as few as 15 minutes.
- Remove vegetables from the tray and place on serving plate or bowl, sprinkle with the chopped pistachio.
Notes
- If you have a vegetable grill basket this recipe works very well on the grill or over a campfire. Give it a quick char directly over the fire then move off the fire to indirect grill for 10-15 minutes.
- You can substitute red wine vinegar and 2 tsp sugar instead of balsamic vinegar.
- If you don’t have pistachios most nuts will work – peanuts, walnuts, almonds, or hazelnuts works especially well.
- Some other vegetables that work well with asparagus include fennel, mushrooms, pea pods, or broccoli.