“I am summer, come to lure you away from your computer…come dance on my fresh grass, dig your toes into my beaches.” ~ Oriana Green
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Summer is here… time for reading on the patio, playing basketball, gathering with friends.
RECIPE OF THE WEEK
When our daughter-in-law’s sister commented about seeing a sign by the side of the road for ‘fresh asparagus’ our D-I-L said she was speaking to the right crowd… we do love our asparagus! This recipe was quick and delicious.
PARMESAN ROASTED ASPARAGUS
- 1 1/2 pounds asparagus, trimmed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
Preheat oven to 400 degrees F. Line a sheet pan with parchment or aluminum foil.
Place the trimmed asparagus in a gallon-sized resealable plastic bag. Add the remaining ingredients, seal the bag and gently massage the ingredients evenly onto the asparagus.
Empty the bag onto the prepared sheet pan and evenly space the asparagus on the pan. Bake about 15 minutes, until asparagus is is tender and the panko has browned. Broil for the last few minutes of cooking until the asparagus has reached the desired crispness and the breadcrumbs have browned.
Serve hot with mayonnaise, ailoli, your favorite dipping sauce… or just grab and eat!
Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor Who Cooks
