Tuesday, January 4, 2011

Quick Roasted Asparagus

My grandpa, who tells me constantly that I need to "eat more cow parts," sent me a box of filets from Omaha Steaks for Christmas.  Eager to give them a taste (even though we knew they would be delicious), the BF and I grilled a couple up for supper on New Years day.

As a side dish, I made some quick and easy roasted asparagus and red onions.

Toss the asparagus and red onions with olive oil, sea salt, black pepper and red pepper flakes, then roast them on the top rack of the oven, at 350 degrees, for about 25 minutes.

Hard to tell a difference before and after, I realize, but the asparagus comes out crispy and flavorful, and the roasting brings out the sweetness of the red onions, which is a really nice contrast to the red pepper flakes.

Arnie spent the majority of her holiday weekend spying on the neighbors from atop her futon in the guest bedroom.  Despite her 2011 resolution to be lazier, she couldn't manage to leave them alone.

The weather here in Florida has finally improved to normal, and so my feet are back to craving sandals like these:

Elizabeth and James via Nordstrom.

I'm sure my feet will be back to craving boots next week, when the BF and I trek back to the arctic for a week.  But for now, sunshine and open toes it is!


  1. those shoes are tdf - "to die for." love! great dish as well - i love asparagus, always makes for a good side

  2. I love asparagus! p.s. Don't you just love Philosophy's microdelivery peel!!! Happy Weekend, Ashley!