Well, here it is, Monday again.
Oh, and I’ve lost 11.5 pounds in a little over a month. Just by changing the diet (I have yet to go down to the basement and confront the treadmill and Bowflex…don’t push me, it’s coming). Yay, me.
(Beloved has lost 12 pounds in like 3 weeks, but we won’t go there right now.)
Anyhoo. Monday. Boooooooooo. Well, that’s all right – we’re going to take a mini-vacation and leave town Wednesday afternoon to go to Wisconsin for Beloved’s family reunion, returning Sunday. We’ll be stopping overnight in Chicago on our way there – anyone know of any good restaurants in the downtown area?
Today’s recipe is easy and delicious – Pan Roasted Asparagus. We love asparagus and you can still find it relatively cheaply at the store and farmer’s markets. It is particularly good pan roasted in a hot, cast iron skillet, drizzled with olive oil and sprinkled with freshly ground black pepper, fleur de sel or kosher salt and a little freshly grated Parmesan cheese.
Pan Roasted Asparagus
serves 3 to 4
1 pound of fresh asparagus, trimmed, washed and well-dried
2 tablespoons olive oil
salt and freshly ground black pepper, to taste
2 tablespoons freshly grated Parmesan cheese, optional
Heat a small, cast iron skillet over high heat until it is almost smoking. Add the asparagus to the dry skillet, stirring it occasionally, until it begins to brown but is still crisp. Remove the skillet from the heat, drizzle the olive oil over the asparagus, season with salt and pepper and sprinkle it with the cheese if desired. Serve immediately.