A little about Foodie Fun and More

I am a self-professed foodie at heart, love to eat out whenever I have the opportunity! I have recently relocated to Northern Minnesota from the Seattle area and will be reviewing restaurants and recipes I get the opportunity to try on my adventures in the Midwest and beyond.

I have no culinary training and most will say that I am a very picky eater. I'm not a fan of vegetables, love my sushi, adore a wonderful filet mignon and snow crab is to die for - although that may be hard to come by here in the North Woods. As my adventure continues, you'll see my palate ranges from comfort foods to gourmet and I will let you know how the service was, how the food was and if the prices were spendy or reasonable. I am a foodie who has no qualms about paying more for a good meal ... for a good meal that is... not a mediocre one. I am happy to share information on your restaurant here if you desire me to or if you want me to try your restaurant and I have not yet.

I prefer smaller restaurants that are 'undiscovered' and if they resemble something I would have seen in Seattle, all the better. But for me, it's the service that makes the meal sometimes... or breaks it.

So follow me on my adventures in dining in Northern Minnesota and beyond.

Wednesday, March 17, 2010

Asparagus Delight

This is my favorite recipe for asparagus. I have discovered a newfound love for roasted asparagus and the thinner the stalk, the better it is in my opinion. The herbs you choose can be varied, but no matter the blend, I just can’t get enough of this side item! If you ever have had trouble getting your kids to eat their veggies, try this one – I know my daughter fell in love with asparagus the first time I made it for her. Enjoy! Bon Appetit!

Asparagus Delight

1 Bunch Asparagus (thin stalks)

1 tablespoon lemon juice

3-4 tablespoons extra virgin olive oil

Herbs (personal choice) or lemon pepper

Parmesan cheese

Wash and trim one bunch of asparagus (smaller stalks are best). Place asparagus on foil lined baking pan. Sprinkle with lemon juice (personal taste or about 1 Tbsp). Pour approximately 3-4 Tbsp of extra virgin olive oil over the asparagus (making sure to cover all of the stalks). Sprinkle a blend of your favorite herbs or use lemon pepper. An all purpose herb and spice blend works well. Sprinkle parmesan cheese liberally over the asparagus and roast in the oven for approximately 10-12 minutes at 350 degrees. You can also broil the asparagus, adjusting the time to approximately 6 minutes. Serves 2 asparagus lovers or 4 ‘less enthusiastic’ asparagus eaters.

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