Parmesan Roasted Asparagus and Weekly Menu

I tried asparagus once when I was first married. It was tough and stringy and I thought “Yuck, how can people like this stuff? It is awful!” And I never tried it again. Last year I was talking to a few of my friends about gardening and the topic of asparagus came up. I mentioned my bad experience with it and they all told me that I had eaten overripe asparagus. That it really can be delicious and that I should give it another chance.

When I saw asparagus on sale for 99¢ a pound at my grocery store, I decided it was time. I purchased a bundle and then came home and started looking for ways to prepare it. I of course started with my favorite blogs! Leigh Anne at yourhomebasedmom had a recipe that looked really yummy, so I decided to give it a try. And you know what, I loved it! It was nice and tender and had a great flavor. Even my boys liked it. That may have had something to do with the fact that I let them use their fingers, but hey, whatever works, right?

If you have never had asparagus before, I think this would be a great recipe to try out. Not only is it delicious, but it is super simple!
roasted asparagus-recipe

Parmesan Roasted Asparagus

Fresh asparagus stalks (You want to use the thin ones!)
Olive Oil
Kosher salt
Grated parmesan cheese
Cut about an inch off the bottoms of the asparagus stalks. Line them up in a single layer on a cookie sheet. Drizzle with a small amount of olive oil. Sprinkle with salt and pepper. Bake at 400° for 5-10 minutes, or just till tender. Sprinkle with freshly grated parmesan cheese and cook for 2-3 more minutes or till cheese melts. Serve immediately. That’s it!

And now, here is my menu plan for the week. If I have already posted the recipe, you can just click on the title and it will take you right there. Some of the recipes haven’t been posted yet, but they will be sometime in the future. Is that vague enough for you?

Sunday: Grilled Lemon Chicken, Cheddar Potato Strips, Salad w/ Homemade Ranch
Monday: BBQ potluck with neighbors, I will be bringing Maple Butterscotch Brownies
Tuesday: Chinese Chicken Salad, Cornbread
Wednesday: Stroganoff Sandwiches, fruit salad
Thursday: Pecan Crusted Salmon, Herbed Rice Pilaf
Friday: Tuna Salad, fresh fruit, peas
Saturday: Date Night

Breakfast Recipes: Banana Pecan Pancakes, White Chip Cherry Scones


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