Cook Something

Roasted Asparagus – Updated


What you’ll need:

1 bunch of Asparagus
1 tbsp Olive Oil
2 tbsp Lemon Juice
1/2 tbsp fresh cracked black pepper
Salt to taste

Preheat oven to 375 degrees. Line small cookie sheet with foil. Trim ends from asparagus, rinse, spread onto cookie sheet.

Drizzle with oil, juice, salt and pepper. Toss together. Place in oven for 15 – 20 mins turning half way through.

Remove from oven. Let rest for a few minutes.


Cook Something, Veggies

Creamy Shrimp & Asparagus Pasta

Quick and easy weekday pasta.  I needed to make a fast and tasty meal and the remaining asparagus from last week’s trip to the farmer’s market was calling my name.  Throw in some fresh shrimp, bow-tie pasta and Philly’s Savory Garlic Cooking Cream and I’ve got a happy hubby.

What you’ll need:

  • 1/2 pound fresh shrimp
  • 10 asparagus spears, cut into bite size pieces
  • 1/4 c. sweet onion
  • 1 c. chopped broccoli
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 1/2 box of Farfalle Pasta, (I love Barilla Plus)
  • 1 container, Philly’s Savory Garlic Cooking Cream
  • sea salt
  • black pepper

Add pasta to salted, boiling water; cook till al dente.

In medium sized wok, saute olive oil, garlic, onion, asparagus and chopped broccoli until onions are beginning to caramelize and asparagus is tender.

Add shrimp, toss until shrimp is cooked through.  Drain pasta, add sautéed shrimp and veggies to pasta.

Toss thoroughly,  add cooking cream.  Simmer for 5 minutes, serve.

Wait for the oohs and ahhs, they’re soon to follow!

Cook Something, Veggies

Grilled Asparagaus

I have been really itching for some summer veggies to put on the grill!  So off to the Lakeside Farmer’s Market I went.

A pound of fresh asparagus, my bounty!  Grilling asparagus can be difficult.  Here is how I grill them…

Grilled Asparagus

What you’ll need:

  • 1 pound of fresh asparagus spears
  • 2 bamboo skewers per 8-10 spears
  • olive oil
  • sea salt
  • cracked black pepper
  • pastry brush

Start by soaking the bamboo skewers in warm water for at least 30 minutes, to prevent burning on the grill.  Take 8-10 spears, remove about an inch or so from the ends, brush with olive oil, salt and pepper to taste.  Line up the spears, take your first skewer and push through each spear about 2 inches from top of the spear.  Take your second skewer and repeat about 2 inches from the bottom.  This will make turning the spears on the grill so much easier.

I usually place the spears in the middle of the grill and turn every 3 to 4 minutes until cooked through and a little charring appears.  Goal: Crispy on the outside, tender inside.

Truly my favorite way to cook and eat asparagus!