Roasted Asparagus and Cucumber Delight
What Started it all:
Cucumber, Asparagus, baking powder, oven
A Refreshing Twist on a Classic. Masterclass in subtlety, showcasing the natural flavors of the ingredients.
Ingredients
- 1 large cucumber, sliced into 1/4-inch thick rounds
- 1 pound fresh asparagus, trimmed
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 425°F (220°C). Don't bother me with the details, just make sure it's hot.
- Line a baking sheet with parchment paper. You'd bloody well better have some of that on hand.
- Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Don't overdo it, you're not trying to deep-fry the bloody thing.
- Spread the asparagus out in a single layer on the prepared baking sheet. You call that a mess? Start again.
- Roast the asparagus in the preheated oven for 12-15 minutes, or until tender and slightly caramelized. Don't open that oven door until I tell you to, you numpty.
- Meanwhile, toss the cucumber slices with 1 tablespoon of olive oil, salt, and pepper. Don't make me come over there and do it myself.
- Spread the cucumber slices out in a single layer on a separate baking sheet. Yes, another bloody sheet.
- Roast the cucumber in the oven for 10-12 minutes, or until slightly softened and lightly browned. Don't burn it, you dimwit.
- To serve, place the roasted asparagus and cucumber slices on a plate. Don't just dump it on there like a slob; arrange it with some bloody flair.
- Sprinkle with a pinch of baking powder (yes, you read that right) and serve immediately.
This dish is a bloody revelation. The asparagus is tender and slightly caramelized, while the cucumber adds a refreshing crunch. Don't bother telling me how it turns out; I already know it'll be bloody brilliant.