Asparagus

Mondays are usually the day we would go to the grocery store and get stuff for this weeks dinners. Now I refuse to do the grocery shopping by myself, I do all the cooking, the BF can at least go the store with me and pick everything out that we will be eating. This week, since he can't make it to the store with me until tomorrow, I get to go somewhere, anywhere and pick something up for dinner tonight. This usually ends up with me being lazy(my favorite GenY trait) and not going to the store and us ordering take-out or me going to supermarket and picking up a precooked rotisserie chicken and a bunch of asparagus. I going to go with the latter today since I'm dying for some asparagus. There are very few vegetables that I will eat, asparagus is one out of the list of five:

Asparagus
Zucchini
Yellow Squash
Green Beans
Peas (must be in a pod)

That list doesn't give me many options for vegetable side dishes, especially when the BF negates two of them. So that leaves me with asparagus, zucchini and yellow squash, which is really only two choices because I only know how to cook zucchini and yellow squash one way....with garlic and lots of butter.

To me there is only one way asparagus should be cooked and it doesn't involve a pot of boiling water. The thought of boiled asparagus makes me wanna gag, with it being all mush and gross, the same reflex occurs when I think about them from a can. Since I am admittedly lazy, roasting them in the oven is the only way to go; it's quick, easy and tastes soo good.

I never measure anything when I cook, so my recipes are very rough, a pinch, a dab, a sprinkle, I cook with what I know I will like, its all about experimentation.


Roasted Asparagus

1 bunch asparagus
1 finely chopped shallot
pinch of celery salt
pinch of garlic powder
sprinkle of shredded Parmesan cheese
couple slabs of butter
olive oil

Coat 9x9 pan with olive oil. Snap bottoms off asparagus, place in pan. Sprinkle finely chopped shallots, celery salt and garlic powder over asparagus. Top with shredded Parmesan cheese(not grated) and dot with butter here and there. Bake in 425 F oven for 20-25 minutes until asparagus are cooked to how YOU like them. I like flowery ends of mine to be all roasted and crispy, so I might leave them in for a little bit longer. I'll also sprinkle more cheese on them when they come out. Delicious.