How was everyone’s Fourth of July? Or if you’re not in the USA, how was your weekend? I spent it totally disconnected from technology out in Wisconsin farmlands. So sorry, no snaps, no instas, and no facebook updates for you. I kind of like it like that. I really got to experience the wilderness, family, friends, and fireworks first hand instead of behind the lens of a camera. We were out at Andy’s parent’s farm and they have a huge veggie garden, fruit trees, and acres of corn and soy.
Feeding seven people with different tastes isn’t always easy but with the mix of us, we were all able to throw in some of our favorites to each meal. Since we had so much fresh asparagus, Andy and I suggested to make some roasted asparagus.The first way I learned how to make asparagus was to boil it and that makes asparagus mushy pretty easily. A good way to keep your asparagus tasty, fresh, and avoids mushiness. So that’s what we did.
You can always add a bit of excitement to your recipe by throwing some lemon juice or parmesan cheese onto the asparagus after roasting. I like to just add the lemon juice onto it. Honestly, I like to add lemon juice onto most of my veggies for some extra tang.
What’s your favorite veggie side?