Lemon Roasted Asparagus

Spring is one of the most magical times of the year. I love the warmer temperatures, longer days, cherry blossoms and blooming flowers. I don’t love the dent in my wallet because of copious Allegra purchases, that being said. 😏

I also love spring produce! Asparagus is one of my favorite vegetables, and while I cringe at off-season prices – I’ve bought it for $5.99 / lb. before, sad but true – I revel at being able to buy it for only $1.69 / lb. now. YEAH! It’s so easy to sauté on the stove quickly to toss with some pasta or serve as a side dish – I love to have it with some 7-minute eggs and red cabbage sauerkraut for breakfasts – but I also love to roast a bunch at once for an easy meal prep option. A solid full bunch gives me about 2 – 3 days of a vegetable side for my lunches during the work week.

I’ve got a quick and easy way to roast up some asparagus, tried and true. No frills, just a good recipe. Very…Pinterest-friendly. Haaaa.

Lemon Roasted Asparagus

Lemon Roasted Asparagus

Ingredients:

  • 1 large bunch asparagus, cleaned and woody ends removed
  • 1/4 cup extra-virgin olive oil or neutral-flavored oil of choice
  • 1 lemon
    • 2 teaspoons lemon zest
    • 4 – 6 slices of lemon
  • Salt, to taste

Directions:

1.) Preheat oven to 425 °F .

2.) Arrange asparagus on lightly-greased rimmed cooking sheet.

3.) In a small bowl, combine olive oil and lemon zest. Drizzle evenly over asparagus; lightly roll and toss with hands to ensure even coating.

4.) Top asparagus with lemon slices, sprinkle with salt, and place in oven for 20 – 25 minutes; be sure to check after about 15 minutes of cooking, depending on how the temperature may distribute in your oven and the thickness of the asparagus. Remove when roasted to liking!

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Breakfast Bake

Potato & Pepper Breakfast Bake for One

On my Instagram account a few days back, I posed a question to some of my followers in which I asked what I should put for my second blog post. A vast majority wanted me to post a recipe for Brown Butter Cinnamon Rice Krispie Treats. This guy I know pretty well, Adam*, makes some pretty spectacular ones, loved by my friends, roommates, family, and co-workers alike.

…then the perfectionist in me didn’t like any of the photos I had taken of them in prior weeks and will wait until I’m blessed with better natural lighting.

Still, would y’all really complain if I decided to put a shredded potato, red bell peppers, and a baked egg in a cast iron skillet, would ya?

breakfast bake

Didn’t think so.

A few weeks ago, I had some of my close foodie friends over for a small brunch at my apartment. Though my brunch preferences always lean towards the side of French toasts and pancakes, I knew I was baking for fans of savory brunch bites and connoisseurs of Yolk Porn. I am a big fan of cast iron skillets, if I may sound like a somewhat typical food blogger AND a Millennial female. *sigh* But really, who doesn’t love cooking ware that can go straight from stove top to the oven? It saves me time and dishes! I found a recipe online for a cast iron skillet-cooked breakfast bake, and it’s hard to go wrong with a carb, vegetable, and protein cooked together in one felt swoop. It was a hit among my friends, even if I did overcook the yolks.** I found myself craving it again in the weeks after this brunch, but didn’t want to whip out a 13″ skillet just for myself. Thank you, Lodge, for the creation of your 8″ cast iron skillet. You know how to make a girl happy.

breakfast bake

* – He’s been stalking me pretty consistently for almost three years now. I’ve just given up. After all, he loves washing my dishes after I cook.

** – I hope my friends have forgiven me. If they haven’t, they’ve done a great job hiding their deep-seated animosity.

Potato & Pepper Breakfast Bake for One

Ingredients:
– 1 Russet Potato, scrubbed and eyes removed
– 1 tablespoon butter
– 1 red bell pepper, diced
– 1 small white onion, diced
– 1 egg
– 2 tablespoons vegetable or canola oil
– 2 garlic cloves, minced
– Salt and pepper, to taste
– Chopped cilantro or parsley for garnish (optional)
.

Before We Get Started…

– Preheat oven to 350 °F.
– This dish will work best as noted in an 8″ – 9″ cast iron skillet. Should you not have one, modify as follows: Complete Step #2 in a non-stick skillet. Add contents of the skillet to a lightly greased 8″ x 8″ baking pan. Continue with Step #3.

Directions:

1.) Shred potato and add to a large bowl; add enough cold water to cover. Let stand 5 minutes; drain and pat dry.

2.) Melt butter with oil over medium heat. Add pepper and onion, sautéing for 5 minutes or until tender. Add garlic and sauté for an additional two minutes. Stir in potatoes and cook, stirring often, for 10 minutes or until potatoes are tender. Add salt and pepper to taste.

3.) Remove skillet from heat. Use the back of a spoon to make an indentation in the potato and pepper mixture; crack the egg into this indentation.

4.) Move skillet to oven and bake for 12 to 14 minutes or until eggs are set.* Serve immediately!

* – Baking for 20 minutes will get you a very hard yolk and delightfully crispy potatoes, if that’s your thing. For me, you’re damn straight it is!