Mmm It’s Good!

Roasted Asparagus

1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil
2 cloves garlic, minced
Kosher/sea salt
Freshly grated black pepper
Lemon juice and/or lemon zest

• Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

• Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.

• Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Add comment January 28th, 2010

Green Bean Bundles

From the kitchen of my Aunt Jackie…these may not be fat-free, but they ARE scrumptious! This is one of those non-measured, “wing-it” recipes.

Ingredients:

Whole green beans
Thickly-sliced bacon
¼ cup brown sugar
1 stick of butter, melted
Garlic salt
Toothpicks

Directions:

• Wrap 3 to 4 green beans in ½ piece of bacon and secure with toothpick.
• Mix melted stick of butter with ¼ cup (or so) of brown sugar
• Pour butter mixture over the top of bundles.
• Bake in shallow baking dish at 350° until bacon is crispy; usually 1 hour.

Add comment November 27th, 2008