Roast asparagus with tomato relish from 'Family Table' (Cook the Book) from Serious Eats by Michael Romano and Karen Stabiner

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • mcvl on April 26, 2014

    Overall a very successful dish. The recipe makes about double the relish that you'll need for four, but the relish will find other uses. I saved time by using one can of tomatoes in place of the fresh. I wish I had doubled the red wine vinegar and leave out the balsamic -- the onion and celery make the relish sweet enough!

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