Our sweet and beloved Grandmothers.
The hearty eating Grandfathers encourage these happy chefs.
Haley made her "out of this world" Apple Dumplings for dessert. :-)
This asparagus dish was sooooo good. You have got to try it! Here's the recipe:
Use a vegetable pealer to remove paper-thin shavings from a block of Parmesan.
3 Tbsp Olive Oil
2 Garlic Cloves minced
1/2 tsp chopped fresh thyme
salt and pepper
1 pound medium asparagus, tough ends trimmed
10 ounces white mushrooms stemmed and quartered
1 Tbsp lemon juice
1/2 cup shaved Parmesan cheese
1. Adjust oven rack to upper position and heat oven to 450 degrees. Stir oil, garlic, thyme, 1/2 tsp salt, and 1/4 tsp pepper together in large bowl. Spread asparagus across rimmed baking sheet or broiler pan; (do not use a deep rimmed glass pan) drizzle with half of garlic mixture and toss to coat. Rearrange asparagus in single layer. Combine mushrooms with remaining garlic mixture and toss to coat. Scatter mushrooms over asparagus.
2. Roast until asparagus begins to soften and turns bright green with some dark brown edges, about 10 minutes. Drizzle with lemon juice and continue roasting until asparagus is softened and mushrooms are deeply browned, about 5 minutes. Toss vegetables, season with salt and pepper, transfer to platter and sprinkle with Parmesan. Serve.
from Cook's Country magazine