No. 31: Baked Asparagus

INGREDIENTS:

• 1 bunch of asparagus

• 1-2 Tbsp Olive oil

• Spice (see below)

For seasoning, choose one:

• 1/2 tsp. Black Truffle Salt

• 1 tsp. Black Garlic Dust

• 2 tsp. Garlic Pepper

• 2 tsp. Italiano Mix, plus 1/2 tsp. salt

• 1 tsp. Original or Roasted Garlic Dust, plus 1/2 tsp. salt

• 2 tsp. Sweet Corn Rub

• 2 tsp. Herbes de Provence

DIRECTIONS:

• Preheat oven to 400F

• Snap off the woody bottoms of the asparagus. (Hold the asparagus stalks, one at a time, near the cut end, and snap it like kindling. Fortunately the asparagus breaks in just the right spot!)

• Place asparagus in a single layer on a cookie sheet, and drizzle the olive oil over it. Roll it around to make sure all the stalks are evenly coated, then sprinkle with the spice. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.

No. 8: Crispy Potato Sticks

INGREDIENTS:

• 1 lb. Potatoes (any kind will work, but my favorite are thin-skinned red, purple, or Yukon Gold because I can leave the skin on)

• 2 Tbsp. olive oil

• 1 Tbsp. Spice* (or to taste)

• Salt, to taste

*This recipe works best with the following Rockerbox blends:

• Everything Bagel Blend

• Italiano Mix

• Truffle Salt (use truffle salt sparingly)

• Garlic Pepper

• Roasted Garlic Dust or Original Garlic Dust

• Fiesta Mix

• Green Onion Dust

• Sweet Corn Rub

DIRECTIONS:

• Preheat oven to 450°F.

• Slice potatoes into steak-fry shapes, and toss in a mixing bowl with olive oil, spice, and a sprinkle of salt (if there is no salt in the blend you're using).

• Spread on a baking sheet, allowing space between each piece. Bake on top rack for 30-50 minutes, or until potatoes are very crispy. Serve alongside your favorite BBQ sauce, ketchup, aioli, etc.