I apologize for not writing this past month. I had been working overtime due to call outs over the winter (flu season). I guess I am fortunate in that nursing is a recession proof occupation.
I was weeding out my herb garden the other day and took note that several lizards had set up home under my sage plants. When they shot out in all directions I fell backwards.I grabbed the closest thing to me to hold onto which was my rosemary plant. I now know that I have a very strong and healthy heart. With a few sprigs in hand and a sore bottom I decided to use them in this asparagus dish which is easy and delicious.
Asparagus & Mushrooms
1 lb. asparagus
8 oz. sliced white mushrooms
1 small onion, sliced
1 small sprig rosemary, chopped
1-2 Tbsp. olive oil
2 tsp. soy sauce
1/4 tsp. garlic powder
pepper to taste
(optional)- freshly grated Parmesan cheese
Preheat oven to 425F. Snap asparagus in half. Discard the woodsy bottom half. I like to peel the bottoms with a vegetable peeler then chop them up and add them.
Toss the asparagus and the remaining ingredients in a bowl them placed them in a non stick baking dish or use the non-stick aluminum foil. Bake 15-18 minutes. I like mine with or without cheese.
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Favorite Cookware/gadget: Kuhn Rikon vegetable peeler. I have had mine for 7 years and it is still sharp.
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Enjoy!
The Frye Girl 2 U
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