I thought I would go with super simple and easy recipes today. I want to incorporate more tips, tricks, and cooking methods along with recipes this year. And this one is my favorite!
I never was a veggie kid growing up…just the basics. I didn’t even try asparagus until I was 19 years old. My parents and I had taken a vacation to Disneyland for my mom’s birthday and we were getting a little hungry. There is a little “restaurant” across from the Indiana Jones ride (I think) so my dad and I wandered over. He begged me to try something new (I was completely opposed, but gave in) and so he ordered Bengal Tails…bacon wrapped asparagus with a wedge of lemon on the side. SO COMPLETELY delicious! I will post that recipe closer to grilling season because believe me…it is perfection.
So now, *cough* 13 years *cough* later asparagus is my favorite vegetable. The best way I like to cook it is to roast it in the oven. Easy peasy…
Preheat oven to 400º. Break off the bottom of each asparagus stalk, getting rid of the woody stalk. I usually do one and the cut the rest all at once to match the size. Place on a cookie sheet. Drizzle with olive oil and toss to coat. Arrange in a single layer and season with salt and pepper. Roast for 8-10 minutes or just until fork tender. Since this year is already flying by I will put it in your head that this is a perfect side dish for any Easter feast!
Here is one of the other cookie recipes that I made for Liam’s little family birthday party. I just combine two recipes that I already had and made a new yummy creation.
Because I was making sandwiches, I rolled the cookies into 1 inch balls. Let cookies cool completely. Spread desired amount of frosting on one cookie and sandwich it with another.
I like mine chilled so I put them in an airtight container and stored them in the fridge. Enjoy!