Meatless Monday...Asparagus!

morning friends...can you believe that it is meatless monday again! even though i spend all of my days meatless...i want to share with you new and old favorite vegetarian recipes that are easy and delicious. maybe you can add them in your diet...i never miss the meat : )

well i don't know about you but i LOVE ASPARAGUS!!!! and yes...they are in season!!!!!



i adore the rich and true flavor of this gorgeous vegetable so i use two methods of cooking them.

roasting...i first clean them (rinse lightly) then i trim the stalk. if you hold your asparagus and lightly bend it, it will break right where it is suppose to be trimmed (a built in helper) then you can trim them all at that line...easy and accurate! then i get a shallow baking pan...drizzle olive oil on them...a pinch of coarse sea salt and then freshly ground pepper and 3 cloves or fresh garlic smashed and chopped finely...toss lightly and put them in a 425-450 oven for about 10 minutes -- tossing once. keep an eye on them so they don't burn...depends on your oven...sometimes they take less time and sometimes a little more. you will never boil them again! they are delicious.

you can also use the frying pan method...do everything the same as above and add them into a hot frying pan tossing them a bit and adding just a little bit of water about 4 minutes in -- cover and let cook for about 3 more minutes and viola...delish!
(remember...you have to do things according to your taste...you might want them softer so of course more cooking time is needed. : )

one of my favorite things to do with these yummy treats is to toss them in linguine that has been prepared with a bit of olive oil and garlic with a bit of cooking water, squeeze of lemon and a splash of white wine and then topped with freshly grate pecorino romano cheese or your favorite grated cheese...or if it is salad you want to create...give this yummy dressing a try!

use your imagination and you will create tons of fabulous recipes! have fun and stay green! : )


Asparagus with Lemon Vinaigrette

1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly-squeezed lemon juice
3/4 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon coarse salt
Pinch freshly-cracked black pepper or to taste
2 pounds asparagus stalks, washed and trimmed

In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature. (this dressing is from the vegetarian times and is excellent) if you would like add more fresh herbs that are complimentary!

tune in tomorrow for the "artists" bathroom!