{"id":8184,"date":"2019-05-24T11:21:49","date_gmt":"2019-05-24T11:21:49","guid":{"rendered":"https:\/\/www.yousaytomatocooking.com\/?post_type=recipe&#038;p=8184"},"modified":"2022-11-14T10:53:40","modified_gmt":"2022-11-14T10:53:40","slug":"roast-radishes-and-asparagus","status":"publish","type":"recipe","link":"https:\/\/cookwithgem.com\/recipe\/roast-radishes-and-asparagus\/","title":{"rendered":"Roast radishes and asparagus"},"content":{"rendered":"\n<p>Every time I share a picture of roast radishes I get people asking about them.&nbsp;I\u2019ve never been a huge fan of raw radishes but roasting them has been a revelation. Their flavour is mellowed by roasting and they are a wonderful side dish, simply cooked with salt and a little oil. The fact they turn such a pretty pink helps get people excited too.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Roasting or steaming asparagus<\/h3>\n\n\n\n<p>Roasting asparagus is a safer bet than steaming or boiling if you\u2019re feeding a crowd. A couple of minutes too long in a pan of water and your bundle of asparagus can become soggy whereas in the oven it takes a little longer and is therefore more forgiving if timings shift.<\/p>\n\n\n\n<p>If you prefer to steam your asparagus, lay the spears flat in a frying pan with a cup of water. Put a lid on the pan or lay a tray on top of it. Bring to the boil and then when the water is boiling, turn to a simmer, cook for 2 minutes and then drain and serve.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The seasoning to make everything sing<\/h3>\n\n\n\n<p>Asparagus loves lemon, salt and butter or olive oil. The cheese crisp that is part of this recipe isn&#8217;t essential (and can be left out if you&#8217;re cooking for vegans) but when it is crumbed over for a salty crunch it is gorgeous. Any leftovers can be chopped into as salad the next day or blended into a soup.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Roast radish and asparagus ingredients<\/h3>\n\n\n\n<p>(serves 6 as a starter or side dish)<\/p>\n\n\n\n<ul><li>2 bundles (around 800g or 28 oz) asparagus<\/li><li>400g (14 oz) radishes<\/li><li>2 tablespoons olive or rapeseed (canola) oil<\/li><li>60g (2 oz) Gruyere or Comte cheese or Parmesan<\/li><li>1 lemon<\/li><li>Sea salt and freshly ground black pepper<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Equipment<\/h3>\n\n\n\n<p>You can now buy the equipment I use in this recipe through&nbsp;<a href=\"https:\/\/cookwithgem.com\/shop\/\"><strong>my shop<\/strong><\/a>. I\u2019ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. I receive a small affiliate fee from Amazon if you buy via my link. The products don\u2019t cost you any more. These small fees help me keep creating all the free content I share.<\/p>\n\n\n\n<ul><li>flat shallow baking tray<\/li><li>small oven proof dish<\/li><li>Microplane coarse grater<\/li><li>silicone matt or parchment<\/li><li>fish slice<\/li><li>Microplane zester<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">To make roast radish and asparagus<\/h3>\n\n\n\n<ol><li>Pre-heat the oven to 200\u00b0C (180\u00b0C fan) 400\u00b0F (350\u00b0F convection).<\/li><li>Wash the asparagus and radish, both can get quite sandy so I always soak them in a large bowl of water, giving them a bit of a shake to dislodge any stubborn grit.<\/li><li>Prep the asparagus by bending each stem and allowing it to snap where it naturally breaks. Discard the tough ends or freeze them to throw into a soup. Lay the asparagus stems on a baking tray and sprinkle a tablespoon of oil over, using your hands to rub the oil into the spears before scattering them with a teaspoon of sea salt flakes or half a teaspoon of fine grain sea salt. Set aside.<\/li><li>Prep the radish by cutting the green leaves off, leaving around an inch of green and a leaf or two. Any discarded leaves can be eaten raw as a peppery addition to a salad. Put the radishes in a small oven proof dish, scatter a teaspoon of oil and a generous pinch of salt over them, shake and pop in the oven for 20-30 minutes until they are tender and slightly shrivelled.<\/li><li>Make the cheese crisp by finely grating the cheese onto a tray, ideally lined with a silicone sheet to make cleaning up easier. Pop in the oven for 8-10 minutes until golden brown and melted. Pull out of the oven to cool and it will crisp up. User a fish slice to lift the cooled cheese off the tray and then break into a bowl and set aside. <em>This can be done a day ahead if need be.<\/em><\/li><li>When the cheese crisp is cooked and the radish is nearly ready, put the tray of asparagus into the oven and cook for 12-15 minutes. To test if it is cooked, give one of the thicker stems a squeeze. If it gives, it is ready.<\/li><li>Finish the dish by laying the stems on a platter, lay the radishes alongside or on top. Scatter them with lemon zest, a little more salt, lemon juice and the cheese crumbs.<\/li><\/ol>\n\n\n\n<p><strong>AD<\/strong> &#8211; I created this recipe as part of a trip to work with <a href=\"https:\/\/www.mirabeauwine.com\/recipes\/a-provencal-easter-lunch-full-menu\/\">Mirabeau wine<\/a> in Provence.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Every time I share a picture of roast radishes I get people asking about them.&nbsp;I\u2019ve never been a huge fan of raw radishes but roasting them has been a revelation. Their flavour is mellowed by roasting and they are a wonderful side dish, simply cooked with salt and a little oil. The fact they turn&hellip;<\/p>\n","protected":false},"featured_media":8185,"comment_status":"open","ping_status":"open","template":"","recipe_category":[2592,2591,2583,2580,2579,2576],"recipe-tag":[3578,3579,3580,3581,3582,3583,3584,3585,2816,2723,2554,2546,2545],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.0 (Yoast SEO v22.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Roast radishes and asparagus - Cook with Gem<\/title>\n<meta name=\"description\" content=\"If you&#039;ve never roasted radishes you&#039;re in for a treat, This roast radish and asparagus recipe is the perfect side dish for spring and early summer.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cookwithgem.com\/recipe\/roast-radishes-and-asparagus\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roast radishes and asparagus - 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