Can you tell I’m still excited about Spring? I had missed the change of seasons for so long, that every day I can’t wait to look outside and see what’s happening out there. A bird built her nest right outside my kitchen window, and it’s been amazing just watching that little drama unfold. “Bird Watch 2013″……..
Okay, so today it’s rainy and overcast; so what? We need the rain for the garden we’re going to plant this year, and yesterday we had a record high. It was in the 80s, people! Very nice weather. Had the windows open; we’ve been working in the yard getting ready to do some minor landscaping changes, and sometimes we just like to sit in the front porch swing and watch the traffic go by. All three cars……LOL
Enough of that; let’s eat! I had a craving for asparagus a few days ago (don’t you just feel so good about yourself when you crave something healthy for a change?) and this is the result. I admit that the cheese “unhealthified” it somewhat, but I didn’t use that much cheese, so I refuse to feel guilty.
1/2 C water
1 lb asparagus spears, trimmed
1/2 C shredded Cheddar cheese
1/3 C roasted garlic dry bread crumbs (Kroger brand)
2 Tbsp butter, melted
1/2 tsp dry mustard
freshly ground black pepper, to taste
Preheat oven to 400 degrees. In a skillet, bring water to boiling; add asparagus and cook 2 minutes. Drain. Mix remaining ingredients. Place asparagus in a glass baking dish. Top with bread crumb mixture. Bake 10 minutes.
“What I need is the dandelion in the spring. The bright yellow that means rebirth instead of destruction. The promise that life can go on, no matter how bad our losses. That it can be good again.” – Suzanne Collins (Mockingjay)