A *culture is not optional project
Recipe Of The Week: Roasted Asparagus & Radishes With Lemon Sauce
Adapted from Garden In The Kitchen
1 lb/ bunch asparagus
2 tbsp butter, melted
1⁄2 lemon, juiced
salt + pepper
4-5 radishes, thinly sliced
fresh or dried dill
Pre-heat oven to 400F degrees.
In a small bowl mix in the melted butter, juice from
a half-lemon, salt + pepper and set aside.
Wash and trim the asparagus, then arrange in a
sheet pan. Pour the lemon butter sauce over the
asparagus and roast for 15 mins.
As for the radishes you can add the thin slices on
top of the asparagus and roast for an additional 2
minutes or leave them raw. Garnish with fresh dill and serve immediately.