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A simple and tasty gluten-free side dish made with cherry tomatoes and asparagus that have been roasted with garlic and olive oil.
Ingredients: 1 bunch asparagus, trimmed. 1 pint cherry tomatoes. 3 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.
Instructions: Turn on the oven and heat it up to 400F 200C. Put the cherry tomatoes and asparagus that have been trimmed on a baking sheet that has been lined with parchment paper. Pour olive oil over the vegetables and season with salt, pepper, and minced garlic. Add everything to the bowl and mix it all together. Put the asparagus in an oven that has already been heated and roast it for 15 to 20 minutes, or until it is soft and slightly caramelized. Enjoy while hot!
Prep Time: 10 minutes
Cook Time: 20 minutes
AP Seminar
Take a head of garlic, seperate and peel all the cloves, then trim off the little hard bits at the bottom. In a skillet, heat a little oil of your choice. Toss in the whole cloves and cook until the cloves have just a bit of browning on both sides. Lower the heat to juuuuust a simmer. Throw in some butter, i used about 3 tablespoons for a whole head of garlic, add spices of your choice. When the butter's melted, add just enough water so the cloves aren't QUITE submerged. Cover the skillet with a lid just a little bit crooked so the steam can escape. Cook until the cloves are tender and most of the water's evaporated.
You now have delicious, tender, buttery cloves of garlic that can be used any way you like.
Freshly harvested elephant garlic, time to cure in the greenhouse
Amba Butter Beans, Sage + Garlic Crisp (Vegan)
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Garlic or eyeball?
