Good Morning Darlings!
I know I really should post more recipes, but I’ve been very busy.
Now, I know that is a terrible excuse, so today I hope to make it up to you.
Over at Pink Parsley, Josie came up with the tastiest and easiest idea for those gorgeous asparagus that are popping up in the market this time of year. I made this last night and Eric and I just loved it. I’m thinking this might be a winner for our Easter dinner. Hey, that rhymes!
Here is Josie’s fab recipe. Go visit her blog for marvelous other foodies things.
Grilled Asparagus with Rosemary and Goat Cheese
adapted from Cook’s Illustrated, Summer Entertaining 2009
2 Tbs extra-virgin olive oil
juice from 1/2 lemon
splash of balsamic vinegar
1/2 tsp lemon zest
1 medium garlic clove, finely minced
3/4 tsp minced fresh rosemary
pinch red pepper flakes
kosher salt and freshly ground black pepper
1 1/2 lbs asparagus, tough ends snapped off (avoid super thin or thick spears)
1 oz. goat cheese, crumbled
In a small bowl, whisk together the oil, lemon juice, lemon zest, balsamic vinegar, garlic, rosemary, red pepper flakes, and salt and pepper to taste. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the dressing.
Grill the asparagus, turning once, until tender and streaked with grill marks, 5 to 7 minutes. Transfer to a platter, drizzle with remaining dressing, and top with goat cheese.
Serve hot, warm, or at room temperature.
I promise you will love it. Pinky swear.
Today blogging to Kermit the Frog – It’s Not Easy Being Green