Garlic-Roasted Asparagus with Chestnuts

Ingredients:
2 bunches of Asparagus, trimmed
12 Chestnuts
4 cloves Garlic, minced
Salt and Pepper to taste
2 Tbsp Olive Oil
Water for boiling

Directions:

  • Trim the Asparagus by removing the lower 1 to 2 inches of hard stem.
  • Cut an X in the side of each Chestnut.
  • Bring the water to a boil in a small pot, and then add the Chestnuts and boil for 7 minutes.
  • Strain, and run under cool water.
  • Preheat the oven to 400°F.
  • Peel the hulls from the Chestnuts. Then coarsely chop the Chestnuts.
  • Place aluminum foil on a baking sheet.
  • Place the Asparagus on the baking sheet, spreading out as best possible to make an even layer.
  • Sprinkle the Chestnuts, Garlic, Salt, and Pepper over the Asparagus.
  • Drizzle with Olive Oil.
  • Bake for 5-7 minutes, depending on the thickness of the stalks.

Makes 4 servings.

NOTES: So this was another whim that had a good payback. The pre-cooked Chestnuts, when chopped and roasted exhibit an outer crispness that gives way to a sweet creamy meat that complements the Asparagus. The Garlic adds a nice bite, but also a contrast to the sweetness of the Chestnuts and Asparagus–not to mention roasted Garlic smells AMAZING.

I also want to comment on boiling vs. roasting the Chestnuts. Boiling allows for a more even cooking, and it is easier to remove the meat from the shells. Whenever making Chestnuts, always make more than needed, in case one is bad, or ends up falling into your mouth. Additionally, if you’re just making Chestnuts for eating, after boiling, and shelling, you can still roast with a little salt. Believe it or not, most street vendors boil their chestnuts before roasting them in their cart…gives them a reliable easy to preserve and serve product.

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5 CommentsLeave a comment

  1. Thanks for the recipe especially the information about boiling chestnuts before roasting. I had given up on chestnuts because I could not eat them after roasting. I will give them another try. Even better is that asparagus is on sale this week!

  2. This looks so good, and so festive and seasonal! I’ve never actually tried a chestnut I don’t think, but I’ve seen them at the grocery store. Maybe I’ll have to go pick some up!

  3. How long do you cook them please?

    • Cook for 5-7 minutes depending on the thickness of the asparagus.

  4. Fab recipe!!!
    I used the store bought chestnuts that come in vacuum bag and they worked perfectly! My only complaint is that there ae none left!!!!!
    Thanks for a really great and simple recipe!!!


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