Lillie's hands down favorite vegetable is asparagus. Grill it, saute it, or just leave it alone, she can't get enough. Although she requests it often, I usually don't have it on hand. Today was her day.
She was thrilled to help out so when I told her she was in charge of preparation and picking the flavor combination, she was beside herself.
We reused the Styrofoam packaging as a reservoir for the seasonings.
Lillie picked out Penzeys Mural of Flavor, olive oil, salt, pepper and a peach champagne vinegar.
Shake on that herbal goodness!
Coated with flavor and ready for the pan. She arranged them single file...
Last minute drizzle of champagne vinegar for a little acidity boost.
Stop eating them raw! We have a mission here.
Lillie's Broiled Asparagus
One bunch of raw asparagus (thinner the better)
1/2 tsp Penzys Mural of Flavor (or Herbes De Provence or any dried mixed herb selection)
1 tbsp extra virgin olive oil
1/2 tbsp champagne vinegar (or any flavor, really. balsamic would be nice)
Salt and pepper to taste
Coat asparagus with olive oil. Then sprinkle on the herbs, salt and pepper. Lay flat on a baking sheet and drizzle (for rizzle) with champagne vinegar. Broil for 10 - 12 minutes until golden brown. Serve immediately.
We whipped up a little monkey plate salad with some tomato, greens and microplaned parm topped with a champagne vinaigrette.
A little grilled chicken breast from last night finished it off.
Even Sadie is catching the asparagus bug!
Picking off the cheese - she is a Sauter! Lillie did a great job!