Category Archives: ASPARAGUS


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.

Until next time, Happy Cooking!  :)

“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)  


A few months ago, I heard the term “hobby farm” for the first time.  I didn’t know what it meant, so being a good Internet addict, I Googled it.  According to Wikipedia, a hobby farm “is a smallholding or small farm that is maintained without expectation of being a primary source of income.”  It can also be just a house with a large garden and a few animals.  That said, ever since I read that, I’ve wanted to move back to the country.  Now, unfortunately, due to various allergies and/or respiratory problems, I can’t actually breathe outside in the country, But that has not hindered this rural fantasy.  Jorge and me, living on a couple of acres, raising free-range poultry (I’m nothing if not humane) and raising all of our own fruits and vegetables in our garden and orchard.  And in this fantasy garden, what is the primary vegetable?  Asparagus!  I love asparagus!  So much so that today’s post is dangerously similar to to an earlier recipe for   Garlic Sauteed Asparagus.  But it is different, I promise.  I just can’t help myself; I’m always looking for a new way to cook asparagus!  If you really pay attention, you may have noticed my strong affection for garlic, but that’s a post for another day.


1 pound fresh asparagus spears, trimmed
2 tablespoons extra virgin olive oil
1 TSP Kosher Salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
Lemon Juice

Heat olive oil in skillet over medium heat.  Add garlic,salt and pepper. Heat for 1 minute, stirring frequently to ensure that garlic does not brown.  Lower heat and add the asparagus. Cook for 8 – 10 minutes.  Stir frequently to ensure even cooking.  Just before serving, add a splash of lemon juice and  (additional) freshly ground pepper.


Until next time, Happy Cooking!  : )

“I am at two with nature.” – Woody Allen