This might sound like an odd combination, but please just trust me on this one. This is an easy-breezy, light and healthy summer side dish that you really should try. AND, if you've got the grill going, try grilling a couple ears of corn, slicing off the kernels and adding it to the mix just before serving to add even MORE yum!!
Baked Yams and Asparagus
2 med. yams, peeled and diced to about an inch or inch and a half cubes
12 to 15 asparagus spears, remove & discard lower inch of spears and cut spears into thirds
2-3 Tbsp. olive oil
1 1/2 tsp. garlic salt
1/2 tsp. black pepper
1/2 tsp. paprika
1 tsp oregano
½ c. sliced almonds
Zest of one lemon (optional)
Preheat oven to 350 degrees.
Drizzle 1 Tbsp. olive oil over large baking sheet.
In a small bowl, combine garlic salt, pepper, paprika and oregano.
Place diced yams in medium bowl. Drizzle with 1 Tbsp. olive oil. Sprinkle with half of seasoning mixture. Stir well to coat all pieces.
Spread diced yams evenly over baking sheet and bake for 35 minutes..
Meanwhile, place asparagus pieces into same bowl. Drizzle with 1 Tbsp. of olive oil and sprinkle about a Tbsp. of seasoning mixture over top. Stir well to coat and set aside.
When the diced yams have baked for about 35 minutes, remove from the oven and use a spatula to turn the pieces over. Add asparagus pieces and spread evenly over pan.
Return pan to the oven and finish baking another 10 minutes or until all veggies are fork tender.
Pour sliced almonds in small saucepan and cook 4-5 minutes over medium heat stirring often. Set aside.
Remove yam and asparagus from oven and transfer to a serving bowl. Stir in almonds and top with lemon zest. Serve hot.