I have received many special birthday gifts through the years, but this year tops them all! On my birthday April 5th, Amelia Marie Phillis entered the world, born to our oldest Granddaughter Samantha and her husband Justin Phillis! As you can see, she is just perfect, weighing five pounds 13 ounces. and 18 inches long. Our first Great-grandchild! I am so happy they live close enough so we will be able to enjoy her.
Now on to food. When I think of spring I think of rhubarb and asparagus. I have a several recipes for asparagus, but this fairly simple one is my favorite, I hope that you enjoy it too!
2 1/2 pounds fresh asparagus, tough ends trimmed
2 Tbsps olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup shredded parmesan cheese
lemon wedges, if desired
Lay asparagus in single layer on a foil lined cookie sheet with sides. Drizzle with olive oil. Toss to coat and sprinkle with salt and pepper. Roast in preheated 400 degree oven for 15-20 minutes. Sprinkle with parmesan cheese and serve with lemon wedges.
Have a great week!