As a full-time college student, sometimes I find myself in a vegetable root. Between late nights studying in the library and rushing from class to class, I just want comfort food, especially in the depth of a Wisconsin winter.
How exactly do you define “comfort food”? I would say hot — because it’s about ten degrees outside — cheesy, creamy and buttery. Yes that definitely covers it.
What if I told you this dish has all the comfort without the extra fat of traditional cheesy, creamy and buttery foods?
Here is what you need to recreate this comforting winter snack or appetizer:
- 1 yam per person
- 1 bunch of asparagus per person
- Olive oil
- Feta cheese (or preferred topping)
I love looking at a short recipe list, and this dish is as simple as it appears.
- Turn the oven to 400 degrees. Rinse the yam to remove dirt and pierce a few times with a fork. Wrap in foil so the top of the yam is still exposed. Place the yam on the middle rack. Set the time for 80 minutes.
- Meanwhile, remove the white end of the asparagus (by snapping off the hard end) and toss the leftover heads in olive oil. Arrange the asparagus heads on a foil-lined baking sheet in a single layer. Sprinkle with salt and pepper.
- When the yam has about 20 minutes left, put the asparagus in the oven as close to the middle rack as possible (beneath the yams).
- Let cool for about ten minutes before serving.
- Sprinkle with salt, pepper and feta cheese, then serve.