You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with Great American Country! Check back with us every Tuesday for a new recipe from Krystal.
“One of my favorite veggies to pair with a steak is asparagus,” says Krystal. “I love to grill or broil it so that it gets a little char, and a little crunch. I always play with different flavor combinations and the moment I tried the smokey cumin with the kick of cayenne, I immediately put it in the recipe box as a keeper! Hope y’all love it too!”
1 lb baby asparagus (stem should be 1/3in thick or less)
2 tsp olive oil
1/4 tsp kosher salt
1/8 tsp black pepper
1/8 tsp cayenne
1/8 tsp ground cumin
Turn your oven’s “Broil” setting to high. Toss all ingredients in a bowl. Arrange on a foil-lined baking sheet so that the asparagus is in a single layer. Broil on high for about 8 minutes. Shake the pan occasionally. They are done when the tips are slightly charred. You can also pop these on a grill if you are making them as a side dish to a grilled meat and your grill is already hot.