We had a date night on Monday night and it was really fun! I love going out on during the week nights..then you don’t have to deal with all the crazy drunkards downtown haha We met up with a my fiances brother, his fiance, and another couple and went out for some tacos and margaritas at Taco Escobarr…DELICIOUS! Then we went our separate ways and we made our way to a few different bars, enjoying each others company, talking, and just generally having a good time 🙂
Its always so nice having a few hours with just Drew…we get so caught up being parents 24/7 then sometimes we tend to let our relationship fall by the wayside..we try to go out once a month, just the two of us, and bring all the romance back! 😉 hahh I’m a lucky lady, hes one amazing guy xo
Anyhoo..asparagus! Its my all time favorite vegetable, aside from Brussels sprouts! 😛 There are so many ways to cook it, or dishes to add it too. These caramelized asparagus, to.die.for. I mean LOOK at the little sweat crystals on these babies! They’re beautifully green, crunchy, flavorful, and so amazing! I LOVE them! They’re the perfect addition to any side at dinner time, and perfect for any BBQ, all summer long! Make these!
Ingredients
- 1 pound asparagus
- 2 Tablespoons Olive Oil
- Juice from one Lemon
- 1 Tablespoon garlic, finely minced
- Freshly cracked pepper
Directions
- Preheat oven to 425 degrees.
- Rinse asparagus by repeatedly running them under cold water.
- Snap off the bottom ends of the spears. (They will naturally break off above the tough stem)
- In a small bowl whisk together the olive oil, lemon juice, garlic, and a few cracks of the black pepper.
- Lay the asparagus on a baking sheet and drizzle over oil mixture.
- Toss until all the asparagus spears are thoroughly coated.
- Separate the asparagus so they aren't touching, you don't want them to steam and become mushy, you want them to be crunchy and roasted.
- Cook for 10-12 minutes until lightly browned in spots.
Notes
Slightly Adapated by: Eclectic Cook
