Happy Easter everyone! I hope you are having a nice, family (or friend) filled, relaxing holiday 🙂 After church and brunch today The Dr. and I got a quick lift in and now as he is working I am lounging, catching up on blog stuff. Pretty good day so far I would say! The reason it is a lazy day is because we did our big family Easter fun yesterday afternoon and BOY what awesomeness ensued. My brother, his girlfriend, and two of their four kids jumped on the paleo bandwagon with me back in November just in time for Thanksgiving. Since then they have been rocking out some delicious food and really getting into the entire lifestyle, which makes me ever eager to eat at their house 🙂
When my brother told me that he wanted to do a 5 or 7 course entirely paleo meal for Easter I was totally on board and was more than happy to help pull it all together yesterday! I headed over and helped cook (a little), photograph, help dye and hide Easter eggs, and entertain my sweetie pie 10 month old niece, Hazel. (If you follow me on Pinterest, you’ve seen the pretty girl.) Overall, it was an awesome day spending time with them.
At about 4 The Dr. and the rest of my family got there, and we went to town on the paleo feast, course by course. I can’t WAIT to share it all with you, but they are going to do a special guest blog post on it so you will have a wait a bit for that! In the meantime, I made this side the other night while The Dr. was out of town and let me tell you, I am *a little* glad he wasn’t here so I didn’t have to share! I am not good at sharing food… just sayin’ 😉
Onto the reason ya’ll are here! Asparagus 🙂 I love it so much I could shout it from the rooftops.
Whenever it is on the menu at a restaurant I make sure it ends up on my plate, even if that means I sub whatever other veggies my entree comes with (I’m always the one annoying orderer “um, could you sub asparagus, dry… with a side of olive oil. No canola” etc.) This usually doesn’t require any up-charge but it does upgrade my meal! I always try new things with asparagus at home and sometimes they end up not nearly as good as I want them too. Sometimes soggy, sometimes too crisp, but sometimes they come out absolutely perfect.
This recipe was one of those times. It is quick, and you most likely have everything you need for them already, so get some fresh asparagus and make these for a delicious dinner!PLUS they are totally in season right now so you can probably get a really good deal on them. I think asparagus can be paired with pretty much any protein, so fish, chicken, pork, steak…. all good choices! Scroll down or click here for the recipe.
What did you eat for Easter today? Were you cooking? Did you indulge in any pastel candy, jelly beans, or chocolate bunnies? I haven’t had any and I am proud to say it!
Sweet Potatoes and Smiles,
The Freckled Foodie
Kick ASparagus 🙂
- ~12 Asparagus spears
- Zest of one organic lemon (you don’t want all the icky pesticides!)
- Juice from half the lemon
- 1-2 Tbsp Ghee or clarified butter, melted
- 1/2 tsp Powdered ginger, could also use freshly grated
- Sprinkling of dried sage, few dashes should be good
- Sea salt & pepper, to taste
- Preheat oven to 450 degrees
- Wash and cut asparagus, dry slightly
- Combine ghee and lemon juice in a large enough bowl to accomodate asparagus
- Toss spears in melted ghee and lemon juice
- Spread on foil-lined baking sheet
- Season with ginger, sage, and salt & pepper
- Sprinkle lemon zest evenly over the spears
- Roast for 10 minutes, tossing halfway through
- Turn on broiler and broil on high for 3-5 minutes, until charred/crisp to your liking
- Serve with any protein of your choice and half a sweet potato (if you know whats good for you 🙂 )