Healthy Asparagus Side Dish

I'm usually poking around recipe sites and scanning cookbooks (I have a small library) for a new way to prepare a vegetable side dish. I figure the more ways I present vegetables to my son, the greater the likelihood he will find some versions he likes.

I never really cared for asparagus, but I've found a quick and easy way to prepare it that turns my tastebuds on (and the whole family's, too). It's perfect for nights when there's soccer practice (or swim team in our household) because it takes about one minute to prep and 12 minutes to cook.

Roasted Asparagus
Ingredients:
one bunch of fresh asparagus
extra virgin olive oil
seasoned salt

Wash/dry asparagus and break or cut off the tough, woody stems (usually the bottom one-third of the stalk). They will break easily at the appropriate spot if you just grasp them in both hands and try to snap in half. Make sure you purchase stalks with a smaller diameter; the larger ones are tougher.

Spread out the stalks in a casserole dish. I like to use a stone dish because it adds an extra layer of crispness.

Drizzle with just a little olive oil. I am using extra virgin that I purchased at ALDI very inexpensively.

Roast the asparagus in a preheated 450 degree oven for 6 minutes; stir and cook another 6 minutes. Remove from the oven and sprinkle with seasoned salt.

This is from ALDI, too, and it's a super-good price.

Watch them disappear!

Happy Easter!
He is risen!

TCB

More Food...and Mama

After Monday's post, Southern Blackberry Cobbler, I was informed by my mother ("Mama") that I should add a little water and some sugar to my blackberries to make them juicy. So.....my blackberries happened to be sweet, but if you like your cobbler extra juicy, you should add just a little sugar and water and let them sit a few minutes before adding to the cobbler recipe.

Here's Mama.

She sure is mad about something, but it can't be the cobbler. This is before I was even a twinkle in her eye or a thought in her head.

Y'all....don't make your mama mad.

Love,
TCB

Southern Blackberry Cobbler

Every Southern cook has a fruit cobbler recipe. They are pretty straightforward, mucho easy, and provide just the right amount of sweetness after a suppertime meal.

I had some big, sweet blackberries in the refrigerator, so I decided to make a blackberry cobbler Saturday night. Here's how it happened:

I washed and drained about 2 1/2 cups of the blackberries.

I melted one stick of butter in a casserole dish (in the microwave).

In a mixing bowl, I whisked together 1 cup self-rising flour, 1 cup sugar, and 1 cup of milk (I use almond milk).

Pour the flour mixture over the melted butter in the casserole dish, but don't mix!

It will look like this.

Last, add the blackberries, but do not mix!

The good thing about a cobbler is you can switch out the fruit based on what you have on hand. Apples are good, and so are peaches. Then all there is to do is bake for one hour at 350 degrees, or until golden brown on top. (The crust rises during baking).

It ain't pretty, but it sho' is good! Especially with vanilla bean ice cream.

Happy cooking,
TCB