Thursday, April 29, 2010

Roasted Asparagus and Ramps

A big beautiful moth was floating outside my window tonight. Such great wings, such a beautiful body, I just wanted to invite him right in through my picture window. Softly his wings were beating, in the light of the evening. Just outside my kitchen window this grand moth was wishing for an invitation into the brightness of my kitchen. I know that if he could speak, he would have comforted me with his tales of the outside world. Next time, I will let him in.

Do you ever have the day that leaves you sapped, zapped and empty? The kind that feels like your closest friends are somehow your enemies... today was one of those I cooked. We alone become our own best friends. When our husbands and wives fail to hear us and our children forget to listen we have just ourselves and our hearts. Sometimes all it takes is a moment out of time to bring us back to the magic of life. The moth reminded me that I am alone, what I see, taste and feel is my own experience and it is up to me to enjoy it and live it to the fullest. I am brimming with emotion, overflowing with the good, the bad and the ugly of my day. Enjoy this recipe, it is full of the life of Spring, the warmth of the sun, the taste of the earth and the love of my heart ♥.

Roasted Asparagus and Ramps

  1. Oven to 500 degrees. Trim bottom 1-2" off the bottom of 1 lb. fresh spring asparagus. Trim Ramps, take off bottom root strands and top greens. Lay in glass bottom pan 9"x18" or 9"x13"
  2. Melt 3 TBS Ghee or Butter in a sauce pan.
  3. Brush asparagus and ramps with ghee, use pastry brush. Sprinkle with kosher salt and freshly ground pepper if desired.
  4. Place in oven, cook for 20 minutes. Delicious.  

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