One of our most favorite veggies is asparagus. So yummy and so good for you. All veggies are good in some way. One huge reason why asparagus is even more appealing to us, well, ME specifically, is that it's a natural water-weight-shedder. I'm sure there's a much more scientifically correct term for it, but you all know what I mean. So, in addition to being extremely tasty, this green spear is incredibly good for you, in more ways than one! And mushrooms, well, they're just so stinkin' good! We love to use portabella mushrooms. They are thicker and seem to have a more distinct taste to them. There's nothing wrong with a good old button mushroom, though!
So, last night Matt grilled some flank steak (SO GOOD) and I roasted the asparagus and bellas with some fresh shaved Parmesan and topped it with fresh basil. I decided on the basil last-minute. I bought some yesterday (and hopefully I'll be growing it soon!) Basil is my favorite herb. So fresh. So tasty. I think I'd put it on everything if I could. Not too sure how Matt would feel about that. Maybe I'll try one day!
You know, I say this is a dinner blog, but I feel like I ramble on and on (and on and on) a lot. I guess it's all still about food, though. Who cares?
Here's what you'll need:
1 lb. Fresh green asparagus spears
1/4 lb. Sliced baby portabella mushrooms
1 1/2 Tbs. olive oil
2 Cloves minced garlic
1 Tsp. black pepper
1/2 Tsp. sea salt
1/2 Oz. shaved Parmesan cheese
4 Leaves basil, chopped
Here's how it's done:
Place all ingredients, except for the cheese and basil, on a baking sheet. Make sure all veggies are in one layer.
Bake @ 375* for 15 minutes
Remove from oven and top with Parmesan, then broil @ 500* for 5 minutes
Remove from oven and top with fresh basil
Eat it up!
Matt's take: This is so awesome. Wasn't sure how it would turn out. Let's make it again, soon! Is there any left?
My take: Don't doubt the chef! :0) I knew it would be good!