Just last week, our pal Sarah taught us about the food pile. And here is my first apprenticing stab at it. I strayed from the formula slightly by not incorporating goat cheese. Manchego, though, is just lovely here. Even without cheese of any kind this would be a delicious hot salad (the name Sarah gives to the subvariety of food piles which lack tofu). Why is this so simple and yet so delicious? Because roasting is a freaking superior way to prepare vegetables.
1 russet potato, cut into fingers
5 large radishes, quartered or sixthed
1 bunch asparagus, cut in half or in thirds crosswise
[the idea here is to get all the vegetables to be roughly the same size]
olive oil
salt + pepper
lemon juice
manchego cheese (optional)
Preheat oven to 425° F.
Toss the vegetables with some olive oil, salt, and pepper in a roasting pan or two. Try to get the vegetables into a single layer in the pan.
Roast these for 20 minutes or so, until the asparagus is charring.
Drizzle with a little lemon juice. Shave* some manchego on top and call it a food pile well made.
*For some reason, I was always convinced I didn't have the tool/s needed to shave hard cheeses. But I did. All it takes is a vegetable peeler. Not sure why it took me this long to figure that out.
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