…freshly cut Christmas trees smelling of stars and snow and pine resin – inhale deeply and fill your soul with wintry night… – John Geddes
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!
One of the blessings of a quiet Covid holiday season is we are spending more time at home. That means we decided to bring our Christmas tree inside again this year, where we can literally smell Christmas in the air. John is wearing his Lefse Time mask even though we aren’t making it this year. But that doesn’t stop us from eating it!
RECIPE OF THE WEEK
I prepared this asparagus recently and thought it was some of the best I have eaten. It could make a great addition to a holiday meal, love how roasting the asparagus cuts the bitter taste.
ROASTED ASPARAGUS with garlic and Parmesan
- 1 bunch asparagus spears, trimmed
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 1/2 tablespoons grated Parmesan cheese
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Preheat oven to 425 degrees F. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat, then sprinkle with Parmesan cheese, garlic, salt and pepper. Arrange onto a baking sheet in a single layer.
Bake in the preheated oven until just tender, 12-15 minutes depending on thickness. Serve immediately.
