ARF/5-A-Day #62

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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