I grew up eating asparagus mainly one way, which was steamed. I was okay with this method, though I had few to compare it to. Roasting came later in my life it has added a whole new dimension to my cooking discoveries, as you may have seen in my roasted carrots. Roasting truly makes any vegetable shine – even if you’re not particularly fond of vegetables!

The beauty about roasted asparagus is that goes well with so many things – chicken, pasta, red meats, chopped in salad, frittatas, and the list can go on. The toppings can be swapped with other goodies, such as roasted nuts (almonds, hazelnuts), too. Lemon zest and juice brings out a fresh and zippy flavor to roasted asparagus, which was why I opted for that this time around. After all, it’s summer.

The recipe below is more like a guideline rather than a recipe. There are really no exact measurements – it all depends on how much asparagus you pick up. Some general tips are to not over-salt or over-oil the asparagus. You’ll only want a thin coating of oil – and use olive oil because the flavor is fruity and fragrant. The result will be crisp and tender spears that will be a great addition to almost any meal.

Roasted Asparagus Recipe

Preparation Time: 15-20 minutes
Serves 3-4 side portions

Ingredients

• 1 bunch asparagus (approximately half a pound to one pound)
• Olive oil, to drizzle (about a heaping tablespoon, plus more as needed)
• Sea salt
• Freshly ground black pepper
• Lemon zest and juice from half a lemon

Preparation

1. Preheat the oven to 400 degrees. While oven is heating, prepare the asparagus by washing and snapping off the course ends. No knife is needed – simply bend and snap the spear ends and the course sections will naturally break where they should.
2. Lay asparagus spears in a single layer on a foil-lined or unlined baking sheet. Drizzle with olive oil at a perpendicular angle from the spears. Sprinkle with salt and pepper. Roll spears on the baking sheet until evenly coated with seasonings.
3. Roast asparagus in the oven for approximately 10 minutes (give or take 2 minutes). Halfway through, toss the spears with a spatula so that they are evenly roasted. The spears should be slightly browned and fragrant.
4. Transfer asparagus to a serving platter. Using a grater, zest half a lemon and sprinkle over roasted asparagus. Squeeze lemon juice to finish (may not need the entire half lemon – just a teaspoon or so will do wonders).

Tools

• Baking sheet
• Spatula
• Microplane grater

Selina’s Notes

• Do not overcrowd the baking sheet — if the spears do not all fit on a single layer, divide them into two baking sheets. This may apply if you have more than one pound of asparagus.
• After washing and prior to roasting, make sure the spears are dry. Damp spears will not result in a crispy roast!
• Feel free to supplement the recipe with minced garlic prior to roasting, or different types of roasted nuts as a topping upon finishing.

Red lentils, teamed up with bulgur (sometimes known as cracked wheat), are the main stars of this dish in a 2 to 1 ratio. Both ingredients have excellent nutritional value with their high protein and fiber content. These legume and grain counterparts are common in countries within the Mediterranean region.

Red lentil balls can be served as an appetizer known as “meze”, a meal starter or accompaniment. From what I have read, it is a common dish in Turkish cuisine, particularly in the southeast part of the country. Köftesi means meatballs, and red lentils and bulgur are the meat replacements that provide similar nutritional value. It can be served warm or cold, and the flavors from the onions, cumin, and paprika really make it burst with flavor. The deep orange color comes from the red lentil foundation, with even more color added from the tomato paste and paprika. The lentils and bulgur give it a natural earthy bite, and since they’re both full of protein, the lentil balls are satisfying to one’s stomach.

My exposure to Turkish cuisine has been minimal, but it is certainly fascinating to learn about. The history of the cuisine is rich, dating back to the Ottoman Empire. Someday I look forward to visiting Istanbul and other cities to explore the culture and take classes at Cooking Alaturka!

Turkish Red Lentil Balls (Mercimek Köftesi) Recipe

Preparation Time: 45 minutes
Yields approximately 30-35 lentil balls

Ingredients

• 1 cup red lentils, uncooked
• 2 and 1/2 cups water
• 1/2 cup fine bulgur, uncooked
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large onion, finely diced
• 1 tablespoon tomato paste
• 1 teaspoon salt or more, depending on taste
• 1 tablespoon paprika, plus more for dusting
• 1 tablespoon ground cumin (or up to 2 tablespoons if you prefer)
• 1/2 cup flat leaf parsley, finely chopped
• 3 scallions, finely sliced

Tools

• Large bowl
• Medium saucepan
• Chef knife and cutting board
• Wooden spoon, or other stirring tool

Preparation

1. Wash the lentils in a large bowl until water runs clear. In a medium saucepan, bring water to a boil. Add lentils, and simmer until soft (but not overly mushy), about 15 minutes while stirring occasionally. Mix in bulgur; turn off the heat, cover the pot, and let it rest until the residual liquid is absorbed by the bulgur, about 15 minutes or longer.
2. While the lentils cook, bring a skillet to medium heat and with olive oil and saute diced onions until tender and translucent, about 8-10 minutes. Add in tomato paste; stir and turn off heat.
3. Use the resting time of the lentils mixture and onions cooking to chop scallions and parsley.
4. Once the lentils and bulgur are cooked, it should be moderately moist and not completely dry, like cookie dough. Add salt, onions, paprika, cumin, and most of the parsley and scallions into the mixture and stir to combine.
5. At this point, the lentil and bulgur mixture should resemble thick cookie dough when stirred. If it still seems too damp, add more bulgur and let the mixture rest longer. The bulgur should no longer be hard, but soft and melded in to the mix.
6. With a bowl of water at your side, wet your hands and mold the lentil and bulgur mixture into mini golf-ball sized balls (or any shape you prefer) and place on a platter. A tablespoon is a good amount for each ball. Garnish with remaining scallions and parsley and drizzle with good extra virgin olive oil.

Selina’s Notes

• Red lentils and bulgur can be purchased in bulk food bins, which are probably the least expensive. Sometimes they are also available in the international food aisle.

Now onto the main topic – carrots. I actually never used to be a big fan of them. In the past, they were just one the many ingredients in my soup, skinny sticks in my salad greens, or crunchy snacks that practically required peanut butter or ranch dressing to swallow down. Plain carrot sticks? Blah. After this period of non-excitement about carrots, these special root veggies have made a comeback.

And it’s all thanks to the miraculous oven! Roasting carrots amazingly brings out all these wonderful characteristics that simply cannot be achieved by steaming, boiling, stir frying, or any other cooking method. When roasted, carrots get nicely crisp and caramelized, adding to its lovely golden orange color. The flavor also becomes richly sweet and savory, a combination that is really fascinating to me. It almost reminds me of oven sweet potato fries. It is intensely good.

My recipe features Chinese five spice, a unique blend of spices that usually include star anise, fennel seeds, cassia (cinnamon varietal), Szechuan peppercorns, and cloves. This blend is highly aromatic, bringing great flavors to meats and vegetables. Sometimes it is also combined with table salt and is served along with steamed chicken at Chinese banquets. It captures the essence of sweet, salty, and tartness. Five spice can be found in most large supermarkets these days. Chez Pim provides a great method for making it, too. I paired five spice and carrots together because I have tried it with cinnamon alone, and they turned out to be a happy couple, so why not try five spice to make things more interesting? As it turns out, they were a great complex match.

Five Spice Roasted Carrots Recipe

Preparation Time: 30 minutes
Serves 2 as side dishes (can easily be doubled, tripled, etc.)

Ingredients

• 1 bunch carrots (about 8 small to medium carrots), cut into thick matchsticks, shown above
• 1 tablespoon extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 teaspoon Chinese five spice powder

Tools

• Chef knife and cutting board
• Vegetable peeler
• Baking tray, lined with aluminum foil

Preparation

1. Preheat oven to 400 degrees. Prepare carrots by washing, peeling, and chopping. Transfer carrots to lined baking tray. Drizzle with olive oil, five spice powder, salt, and pepper. Toss with hands to coat evenly. Make sure all carrots are flat on the baking tray to ensure even roasting.
2. Roast for 20 minutes until golden brown. Serve immediately with your favorite pasta, meat, or fish.

Selina’s Notes

• If five spice powder is impossible to find, it’s okay to omit; plain roasted carrots are phenomenal as well
• If you’re running short on time, peeled, ready-to-eat bagged carrot sticks work just fine. The cooking time may take an extra few minutes since the thickness is greater than the ones I cut. Also, bagged carrots tend to have extra water in the package, so it’s important to pat dry with a towel before roasting.
• Make extra because people are going to fight over these!

Having finally gotten a true appreciation for this vegetable, carrots are one of the many gifts from the Earth. They are widely available year-round and super inexpensive. Plus, there is no need to feel guilty for eating them – carrots are full of vitamin A and other great benefits.