You are here
Roasted Asparagus with Yellow Bells
Roasting brings out the inherent grassy flavors of asparagus spears—top them with sweet yellow bell peppers and oniony fresh chives.
Ingredients:
16 spears of Markon First Crop Asparagus
2 Markon First Crop Yellow Bell Peppers
1/4 cup olive oil
1 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. Markon First Crop Chives, chopped
Instructions:
Toss asparagus and bell peppers with oil; place on a baking sheet and sprinkle with salt and pepper.
Bake at 400 degrees until all are starting to brown. Dice bell peppers and arrange atop asparagus spears. Top all with chives.
Meal Type:
Fall
Spring
Summer
Winter
Appetizers
Gluten Free
Sides
Vegan
Vegetarian