asparagus


surely say “spring.” While it’s available all year, nothing compares to the


speak, asparagus would


one of the first crops of the season, and after a long winter, when green


fresh spears that appear each April. Asparagus is


ROASTED ASPARAGUS


the tips peek out of the soil is a welcome sight. A short shelf life means it’s best to seek out local asparagus. Look for glossy spears, tightly closed tips, and freshly cut ends.


produce is sparse, seeing


OVER HERBED COUSCOUS Fresh spring herbs like chives and mint make the perfect accompaniments to sweet asparagus and couscous in this tasty side.


PREP TIME 10 MIN. – COOK TIME 15 MIN. READY IN 25 MIN. – SERVINGS 4


1 lb asparagus 1 tbsp olive oil 1 (10 oz) box plain couscous ¼ cup roasted, salted cashews


¼ cup fresh mint 2 tbsp minced chives 3 tbsp red wine vinegar 2 oz feta


STEP 1 Preheat oven to 425°F. Trim the asparagus and place on a large rimmed baking sheet. Drizzle with the oil and season with salt and pepper. Toss until well coated. Roast 15–18 min., until stems are tender. STEP 2 Meanwhile, cook the couscous according to package directions. Chop the cashews. Finely chop the mint and stir into cooked couscous along with the chives and vinegar. Season with salt and pepper to taste. Transfer couscous to a large serving platter. STEP 3 Arrange asparagus on couscous. Crumble the feta on top. Garnish with the cashews.


Per serving: 409 calories, 11g fat, 4g saturated fat, 13mg cholesterol, 224mg sodium, 63g carbohydrate, 6g fiber, 3g sugar, 15g protein


SIMPLE SWAP: Use whole wheat couscous for more fiber.


14 April 2019 | www.savoryonline.com If vegetables could


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