The past few weeks I have been reading, and planning, and reading some more and planning some more; getting ready to plant my vegetable garden. I am going to try a technique this year called "square foot gardening". You'll be getting updates in the months to come. Anyway, I was getting kind of antsy about wanting to get this project going, but the weather was not quite warm enough. It's a good thing I had a trip to Florida planned to help take the edge off my need to rush the season. The weather here has been GORGEOUS! Long Island got snow this week. I'm sorry Long Island. I was in sunny Vero Beach thinking of all of you back home. I guess I shouldn't mention that it has been 80 something degrees, breezy, and delightful every day since we arrived. We got back to Winter Park Friday night, so I'd be sure to make it to the Winter Park Farmer's Market on Saturday morning. How I love this market!
Fresh picked strawberries for $6.00 a half flat...OMG! What's not to love?
What's not to love?
And you should know that there are flowers,
and more flowers.
Sometimes simple tastes the best. Roasted asparagus, finished with a squeeze of lemon and a sprinkle of fresh parmesan cheese are a sure sign of spring.
- 1 lb. fresh asparagus
- 1 tablespoon olive oil
- salt and pepper
- parmesan cheese
- Pre-heat oven to 425 degrees.
- Pick asparagus that are not too skinny, and not too thick (they will be woody). Wash them and snap off the cut end. They will naturally break at the right place.
- Spread asparagus out on a baking sheet, drizzle tips with 1 tablespoon of olive oil. Sprinkle liberally with salt and pepper.
- Roast in 425 degree oven for approximately 15 minutes. Adjust time depending upon thickness of asparagus.
- Serve with a squeeze of lemon and a sprinkle of parmesan.