Well, today I went back to being mostly vegetarian, and it sure tasted goooooood.
I’ve been mad-craving asparagus lately and made sure to buy some when I made a quick jaunt to the neighborhood grocery over the weekend, so today after a mammoth (and expensive!) stocking-up trip to Wegmans, I set the oven to 400 degrees and prepped the two lovely and large bunches by drizzling them in (slightly too much) olive oil, a dash of salt and a heavy hand of lemon pepper seasoning, which I’m always partial to.
I drained some garlic pepper tofu that may or may not have expired on St. Patrick’s Day (I’ll never tell!), popped it on a cookie sheet and threw it in the oven when the two pans of asparagus went in.
Twenty-five minutes later, dinner (along with the brown rice I made while dinner was heating up) was served and so very good.
The best part was the burnt and crunchy tips of the stalks, mmm.
Brown rice is another thing I’ve been obsessed with the past week or so, and I’ve been making extra to have on the days I eat eggs for breakfast.
Runny eggs over brown rice with a dash of salt ‘n’ pepper and a spritz or two of spray butter is a fabulous way to start the day.
And a plate full of roasted asparagus is a great way to end it!