Equipment
* optional
Ingredients
Spring Vegetables
- 250 g asparagus, tough woody ends snapped or trimmed
- 200 g green beans, stem ends trimmed
- 100 g scallions, root tips removed, left whole
Seasonings
- 30 ml extra virgin olive oil
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Optional Garnish
- 2 g lemon zest, freshly grated
- 50 g radishes, very thinly sliced
Nutrition (per serving)
Method
Preheat your oven to 220°C (425°F). For an extra sear, place the empty baking sheet in the oven while it preheats.
Wash the asparagus, green beans, and scallions thoroughly. Pat them completely dry with a clean kitchen towel or paper towels.
Carefully remove the hot baking sheet from the oven. Arrange the dried vegetables in a single, even layer. Drizzle with the extra virgin olive oil and sprinkle evenly with the kosher salt and black pepper. Use tongs to toss the vegetables gently until they are fully coated.
Return the baking sheet to the oven and roast for 12 to 15 minutes. Check halfway through; you can give the pan a gentle shake, though leaving them undisturbed promotes better browning.
Remove the vegetables from the oven and transfer them to a serving platter. If using the optional garnishes, immediately grate the lemon zest over the hot vegetables to release its essential oils, then scatter the thinly sliced radishes on top for a peppery crunch.
Chef's Notes
- Preheating the baking sheet acts like a griddle, immediately searing the vegetables the moment they hit the pan and significantly boosting flavor.
- Scallions often cook slightly faster than thick asparagus. If your asparagus spears are particularly thick, consider adding the scallions during the last 7 minutes of roasting to prevent them from burning.
- To maximize the crispness of your optional radish garnish, slice them thinly using a mandoline and let them soak in a bowl of ice water while the other vegetables roast. Drain and dry them well before using.
- Do not discard the lemon after zesting. You can serve the roasted vegetables with lemon wedges on the side so guests can add a squeeze of fresh acidity just before eating.
Storage
Refrigerator: 3 days — Store in an airtight container. The vegetables will lose some of their crispness over time.
Reheating: Reheat in a 175°C (350°F) oven for 5 to 7 minutes until warmed through. Microwaving will result in a soggy texture.
