Roasted Cauliflower and Asparagus

1 small head cauliflower, cut into bite sized pieces, 4 cups
1 purple Bermuda onion, peeled and sliced
1/2 tsp dried dill weed
1 tsp Pimenton, Spanish smoked paprika
1 bunch asparagus, trimmed
2 cloves garlic, thinly sliced
Olive oil as needed

Preheat oven to 400F.  Toss the cauliflower in a large bowl with just enough olive oil to moisten.  Tip in the onion, the dill and pimenton, and toss together well.  Salt and pepper lightly.  Pour mixture out into a rimmed jelly roll baking pan.  Place in oven.

Snap the tough ends of the asparagus off, and cut off the top 2-inches of the tips.  set aside.  take the stalks and cut into 3 pieces.  Tip the stalks into the same large bowl, and toss together with a dash of olive oil, and the garlic.  Salt and pepper lightly.  Tip into another rimmed jelly roll pan, and spread about one half of the pan.  After the cauliflower has been roasting for 15 minutes, add the asparagus stalks to the oven.

Finally toss the asparagus tips into the large bowl with a dash of olive oil. Salt and pepper lightly.  After the stalks have been roasting 5 minutes, remove pan from oven and pour the asparagus tips into the second half of the pan with the stalks and spread evenly.  Continue roasting another 15 minutes.

By now, all the veggies should be soft and beginning to darken around the edges.  Then tip all the veggies together into a serving platter.

Serves four as a side dish.