Don’t punish me, but
I’ve been a bad bad girl. Well, not in life. I’ve been super nice in life. But
I’ve been a bad bad blogger.
To be fair, I have had
a lot going on since I returned from Colorado and the only free time I seem to
be able to find is in my airplane seat. Yes. I am on an airplane again.
In the twelve days
since I got home from Colorado I…
Celebrated a good
friends birthday…
Did an unhealthy
amount of work on the yard to prep it for planting and spent way too much time
at Home Depot (yes I’m attempting a garden which I’m sure will be the source of
many a future post)…
Landed a new job (more
to come on that down the road)…
Hosted a spring time
soirée with great friends and this little love bug…
Attended my first, and
definitely not last, Stagecoach.
And I still managed to
cook up some tasty morsels and take a shower or two.
Phew… it’s been busy.
But good busy. Fun busy. Exciting busy.
Now Wes and I are
headed East for a little vacay before my New York show next week. He keeps
reminding me that I need to remember my priorities. And he is right. Cooking is
a priority. Writing is a priority. I will try to do more of both.
Here is a tasty spring
side that will easily brighten any table. You enjoy this while I single
handedly eat my way through Manhattan.
You will need…
1 lb asparagus, ends
trimmed
2 tablespoons olive
oil
¼ cup sliced almonds
1 lemon, thinly sliced
¼ cup asiago cheese,
grated
Salt and pepper to
taste
Start by preheating
your oven to 450 degrees.
Lay out the asparagus
on a rimmed baking sheet. Drizzle them with olive oil and lightly toss till
they are well coated. Season well with salt and pepper.
Spread out the thinly
sliced lemon evenly over the asparagus and roast for 15 minutes until the
asparagus are starting to brown and are tender.
While the asparagus is
roasting, put the almonds on some aluminum foil and roast them at the same
temperature for 5 minutes until toasty.
When the asparagus is
done, lay them out on a nice platter and top them with the roasted lemon.
Sprinkle the asparagus
with almonds and asiago and serve hot.
Love and Beer Floats
Angela
Roasted Asparagus with
Lemons, Asiago and Almonds
1 lb asparagus, ends
trimmed
2 tablespoons olive
oil
¼ cup sliced almonds
1 lemon, thinly sliced
¼ cup asiago cheese,
grated
Salt and pepper to
taste
Start by preheating
your oven to 450 degrees.
Lay out the asparagus
on a rimmed baking sheet. Drizzle them with olive oil and lightly toss till
they are well coated. Season well with salt and pepper.
Spread out the thinly
sliced lemon evenly over the asparagus and roast for 15 minutes until the
asparagus are starting to brown and are tender.
While the asparagus is
roasting, put the almonds on some aluminum foil and roast them at the same
temperature for 5 minutes until toasty.
When the asparagus is
done, lay them out on a nice platter and top them with the roasted lemon.
Sprinkle the asparagus
with almonds and asiago and serve hot.
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