We jumped right into Summer temperatures, well not so much temperatures as humidity, but at least freezing cold weather is over for now.
In case you are wondering why I’ve been so absent these several days,
I’ve been sick for last nearly two weeks, a case of severe sinus infection plus lots of things to take care of, and finally I’m feeling my energy level is regaining its previous level. I’m a person that is always on the move, can’t sit still for very long, and having been sick was very hard for me; I love to run and just move around in general.
I went for a few jogs in the past few days, I’m not a long distance runner, I’ll do 3-5 miles and I’m happy.It is a great energy boost and I absolutely love it.
Our garden has its first tenants, sweet pea is growing rapidly, strawberries started to bloom(yay), radishes are growing strong. We still have a lots to plant, hopefully this coming weekend. I need to get some flowers in my baskets and containers. Really can’t wait for the grilling season to start.
I came across that old feeling..let’s eat healthy and loose weight, don’t be surprised if you see me posting salad recipes and lot of grilled meals. I’m really in it to win it this time around…hm..somehow I feel like I’ve heard that one before…
Asparagus is not only a low calorie food, it is also good for you.
Asparagus is a an excellent source of folic acid, calcium,magnesium and iodine.
Until 10 years ago I only knew white asparagus,my aunt lives in the area where it is being grown by farmers and is quite abundant, she would serve it with bechamel sauce.
I came to love it and today I will share with you one of my favorite recipes using Asparagus.
Garlic Lemon Roasted Asparagus
About 200 grams of Fresh Green Asparagus Stalks, washed, with ends snapped
1-2 tbl olive oil
kosher salt, black pepper to season
2 cloves of garlic, pressed or diced
about 1tsp honey
1-2 tsp freshly squeezed lemon juice
1tbl chopped parsley
1tsp chopped chives
1/2tsp herbs of provence
Preheat oven to 400F
Combine all the ingredients in a small dish.
Snap the bottom end of each spear off. End of the asparagus spear is usually white and it changes to green, a natural break should occur when using your hands, but knife can be used as well. I find that using my hands is more effective, this process is to ensure that you remove a woody part of the stalk.
Rinse the asparagus with fresh cold water to remove any dirt that my be present.Don’t scrub too hard, skin of asparagus is tender and may tear.
Using a shallow oven safe dish, spread the asparagus in one layer and pour marinade over it. Using your hands, gently distribute marinade so it covers all of the asparagus.
Bake for 20 minutes, until fork tender.
If your oven has a broiler : bake for 10 minutes then turn on the broil to high setting for another 5-10 minutes, until fork tender.
Enjoy alone or sprinkle with parmesan cheese.