“How you do anything is how you do everything.” ~ Zen saying
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!
Last week was a big theater week for our grandson, who debuted in handling spotlights for their middle school production of Wrangler Ranch. Not only did he love doing it, he was recognized for his work going above and beyond… way to go, Radley!
RECIPE OF THE WEEK
This week’s recipe is stellar in its simplicity. We love asparagus, but don’t like the bitterness that so often comes with it. Roasting it roasts out that bitterness, and garlic and Parmesan cheese add amazing flavor. We just sprinkled with garlic and cheese without really measuring… it both smelled and tasted wonderful.
ROASTED ASPARAGUS with garlic and Parmesan
- 1 bunch asparagus spears, trimmed
- 3 tablespoons olive oil
- 1 1/2 tablespoons grated Parmesan cheese
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon coarsely ground black pepper
Preheat oven to 425 degrees F. Place asparagus in a bowl and drizzle with olive oil. Toss to coat, then sprinkle with Parmesan cheese and add garlic, salt and pepper. Toss again, then arrange on baking sheet in a single layer.
Bake in preheated oven until just tender about 10+ minutes, being careful not to overcook.
