Lately my weekends fly by and on Monday
morning when someone asks me what I did with my weekend I really have no idea
and think, “did I really watch Friends all day Sunday?” This weekend was a refreshing opposite,
although I still may have watched a few Friends episodes…. We went for a hike, took care of the
leaves outside (isn’t that what everyone is doing in January?), I did some
cleaning and organizing around the house that was long overdue, finished a
book, worked on tax stuff (bonus points for that!) and still had some time to
relax as well. We topped off
our productive weekend with some homemade soup Sunday night and one of my now
favorite sides, roasted asparagus.
I was a bit of a picky eater at my house when I was
younger. Cooked spinach and asparagus were on the top of the icky list,
but the worst nights were steak nights. I would cut the steak into little
pieces and when my parents weren’t looking I’d throw it under our big wooden
kitchen table. We had a dog, however he was not allowed in that part of
the house so unfortunately my habit was discovered. For awhile I think my
mom just thought I was a messy eater. Eventually I tried swallowing a
huge piece of steak whole so I wouldn’t have to chew it and ended up choking.
My aunt gave me the Heimlich and I was never forced to eat steak again.
Score for me! Unfortunately there were still other foods around that were
just plain gross and the spinach and asparagus remained in this category for
quite awhile.
I’m still not a fan of cooked spinach but the
raw stuff is a permanent staple in our house and I now have a special place in
my heart for asparagus. I prefer
my veggies with a bit of crunch and lots of flavor, so roasting is right up my
alley.
This is the easiest side dish ever.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil. You can skip that step, but it makes
cleanup SO much easier. Snap the
hard ends off the asparagus and throw them away. Lay the asparagus out flat on the baking sheet. Drizzle with olive oil (don’t get
carried away) and top with salt and pepper. Bake for 20 minutes or until the tips start browning. Usually I serve it up just like that
but if you want to be fancy you can top with some shredded parmesan cheese.