Happy days are here again- it’s just about SUMMER TIME BABY!
What a crazy few weeks I have going on. I just got back on Monday from a quick 48-hour trip to Atlanta to visit my grandmother with Paul- what a relaxing and lovely way to spend the holiday weekend. Atlanta is such an awesome place to visit- people are just nicer there, ya know? Plus, it doesn’t hurt when your Argentine grandmother makes you 4 dozen empanadas to chow down on just because she loves you so much. YUM.
Tomorrow, I’m heading to Chicago for another long weekend, to visit one of my best friends from college. I’ll be back on Monday, but we’ve already planned most of our trip around which amazing restaurants we’re going to eat at. Any recommendations?
And oh yeah, the weekend after that, I’ll be SPEAKING at the BlogHer Food ’13 conference in Austin, TX! I can’t freakin wait, but I’m also super nervous. If any of you are going to BlogHer Food next week, please say hi (and don’t boo at my workshop!).
But for this very moment, I’m home in Jersey City and couldn’t be happier.
Once again, we’re on our farmer’s market flow- one of the best things about Jersey City is the abundance of farmer’s markets and local produce. I saw these locally grown fat asparagus (asparagi?) and knew I had to have them for my very own! Along with some fresh Jersey tomatoes and a healthy dose of garlic, this makes a perfect side dish for your next barbecue.
- 1 bunch asparagus (8-10 stalks)
- 3 fat cloves of garlic, sliced thinly into chips
- 1 large tomato, sliced into rounds
- olive oil (about 2-3 tbsp)
- kosher salt
- freshly ground pepper
- fresh lemon juice (for serving)
- Preheat the oven to 400°F.
- Rinse and clean your asparagus. Using your fingers, snap off the tough ends on each stalk- the asparagus will break naturally where those tough parts end.
- In an oven-proof dish, add the asparagus and coat with the olive oil. Rest a few tomato slices and the garlic on top, and season liberally with salt and pepper.
- Bake for 8-10 minutes, until asparagus is tender when pierced with a fork. If desired, squeeze fresh lemon over top for serving. Enjoy!
This is an awesome side dish to any summertime entree- or perfect as a light snack on it’s own! I made a big batch and have been snacking on it throughout the week. Yum!