Meatless Mondays: Roasted Asparagus & Baby Carrots With Chive Butter

May 2, 2011
Megan Bedard is a sucker for sustainable agriculture and a good farmers market, she likes writing about food almost as much as eating it.

Why recipes? Every time you make an informed decision at the check-out stand, you send a message to folks in the food industry. You might not have a seat on Capitol Hill, but you can vote with your fork three times a day: breakfast, lunch and dinner.

At a recent trip to the farmers market, Kimberly Morales of Poor Girl Eats Well threw caution to the wind and let seasonal veggies set the menu for a brunch she was planning.

Back at home and craving a little color, she roasted white, yellow and orange baby carrots with some fresh, crunchy asparagus, and served the vegetables with a simple yet satisfying spread: chive butter.

(Photo by Kimberly Morales, aka Poor Girl)

Chive butter, she says, "can be used on any number of vegetables, depending what's in season. It would even go well melted over thick cuts of steak, or over some tender salmon." But be warned, she says. The spread "is extremely addicting, so proceed with caution!"

Ready to get roasting? Find the full recipe here.

See all Poor Girl Recipes.

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