Vegetable Dinner

I had great food in Vegas but did not eat nearly the amount of vegetables I’m used to so one of the first dinners I made when I got home was all veggies. I tossed my asparagus in a little olive oil and salt and pepper and stuck them in the broiler for about 5 minutes. I boiled cauliflower and turnips (shout out to les, your comment inspired the turnip addition) and stuck them in the food processor with a little parmesan and seasoning. I cut a beautiful portabello in half and marinated it in a little Worcestershire, beer, and spicy montreal seasoning before pan-frying. This dinner is guilt-free and SO satisfying. It really feels like eating a hearty steak dinner.

Saving the Bacon

It’s so quietly painful for me to see food go to waste. A lot of the time the food or sides or snacks I make are determined by what needs to be used before going bad. I made this last night because I had bacon I needed to use and asparagus I needed to use. I cooked the wrapped asparagus in my toaster oven for 10 minutes at 300F, then for 10 minutes at 450F, turning them about twice. Bacon flavors pair so well with so many things and asparagus is no exception.

I love the sweet, salty, and smoky flavors of good bacon. I am also somewhat obsessed with cooking bacon perfectly. I take great care in, generally, cooking bacon until it is entirely at least a light brown color because I am not a fan of floppy white pieces of fat. I cannot stand overcooked, crumbly bacon either, so I try to ensure that each individual slice of bacon is both crunchy and chewy.

There is really not much more to say, other than wrapping bacon around your asparagus is excellent. YUM!!!