ARF/5-A-Day #62

by Cate on March 21, 2007

Sometimes … most of the time … with vegetables, simple is best. They really don’t need to be draped and clogged in a heavy sauce. Just let them be.

For tonight’s ARF/5-A-Day contribution, I did just that, using a recipe from Martha Stewart’s newest cookbook, Great Food Fast, for asparagus. Usually, when I make asparagus, it’s just the simple act of roasting them for about 20-25 minutes with a sprinkling of sea salt, and a smattering of olive oil and balsamic vinegar. Tonight’s recipe was just as simple … and just as delicious, letting the pureness of the asparagus really shine through. Roasted Asparagus with Parmesan can be heading towards your mouth in under 15 minutes, packed with fresh veggie goodness.

Now before we get on with tonight’s round-up, a quick survey if you will. We’ve been doing the ARF/5-A-Day roundups for over a year now (hard to believe, huh?!), and participation has dropped off a lot since the beginning. Are you guys still interested in doing it? Even though the recipe doesn’t have to be made today, would you be more likely to participate if we did it, for example, on a Saturday? Let me know what you’re thinking. I love to see all the fruit and vegetable inspiration every week, and I’m in as long as you guys are, but it would be nice to have more joining in the fun. If there’s not enough interest, that’s ok too.

On with tonight’s ARF/5-A-Day roundup.

Until tomorrow…

A year ago today… my little kitchen monkey.
Two years ago today… no post.

Claire from Cooking is Medicine is up first, taking inspiration from Rachael Ray this week, and serving up her Garlicky Guacamole:

More Bread and Cheese, Please turns leftovers into something tasty with her Three-Green Pasta Salad:

Cook. Craft. Enjoy. takes care of breakfast this time with her very hearty Berry Almond Quick Bread:

Peanut Butter Etouffee goes pink with a little bit ‘o beet love:

Roasted Asparagus with Parmesan
Recipe courtesy of Great Food Fast

2 bunches (1-1/2 pounds) asparagus
1 tablespoon olive oil
coarse salt and fresh ground black pepper
1/4 cup finely grated Parmesan cheese

Preheat the oven to 450F. Trim the tough ends from the asparagus. On a rimmed baking sheet, toss the asparagus with the olive oil; season with salt and pepper. Spread in an even layer. Sprinkle with the Parmesan cheese. Roast until the asparagus is tender and the cheese is melted, 10 to 15 minutes. Serves immediately. Serves 4.

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{ 7 comments… read them below or add one }

Claire March 21, 2007 at 2:50 am

I love ARF day. It’s the one event I do consistently!

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Alisha March 21, 2007 at 3:19 am

I agree with Claire. I’m game for whatever you decide but I’d like to see you keep doing it.

Reply

Charise March 21, 2007 at 1:10 pm

I’d like to keep doing it, too! … My problem is I don’t do much cooking on the weekend, so unless I get the pictures and recipes from Monday or Tuesday up right away, I don’t always have something recent to contribute. If it were going to be moved at all, I would say move it a day later to Wednesday.

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Caroline March 21, 2007 at 2:14 pm

What a great site… this is my first visit and the pics, commentary and recipes look great. I also love things that go in a cycle.. ARF Tuesdays, your cookbook Thursdays. I will be back for a visit often.

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Angela Martínez March 21, 2007 at 2:44 pm

I’m not a food blogger, but I am an enthusiastic cook, and I really enjoy coming here for inspiration. I do hope that the ARF day continues, in whatever incarnation you decide.

Reply

Doodles March 21, 2007 at 9:45 pm

this makes me think I should post on ARF more often I promise I will try….hate to see you let it go.

Reply

Cate March 21, 2007 at 11:38 pm

Claire – Me too. ;)

Alisha and Charise – thanks for the feedback.

Caroline – thanks for dropping by.

Angela -thanks for coming here regularly; happy to have you. :)

Doodles – no guilt! I have no problem continuing it, just wanted to make sure it’s not just for me. ;)

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