Madigan made... veggies.
This weekend, I did a bit of shopping, which including swinging through a local farmer's market. Since then, I've been gobbling up my finds. I thought I'd share some of my goodies.
My tried and true cooking approach with asparagus is to roast it. When so many of the Food Network folks (Ina, Giada, Alton) have their own version of this technique, you know it must be a good one.
But remember, I like these guys crispy - so they really are a bit shriveled and the tips are almost black. Don't be afraid. I'm telling you - they are delicious this way!
Now, my other find: radishes!
At the market, I found some charming egg shaped radishes, french breakfast radishes to be specific.
Lately, I have been hearing about the combination of radishes, butter and salt. The idea to use them for a simple appetizer intrigued me. Hmm, it may be a good time to try out that combo?
herbed salt like on one of my favorite food blogs, Dana Treat? Or with herbed butter on baguettes?
Can you hear the wheels turning?