Last night, I got home after a long day to a fantastic little surprise.
Our patio was completely bare!
Apparently, the wind had a little fun throwing our patio furniture out into the yard and the cushions practically in the neighbor’s yard. Awesome.
Reassembling the patio wouldn’t have been quite so bad but, holy hamstrings! Mine are still screaming at me from the Shamrock Shuffle on Sunday. Luckily, lots of stretching and foam rolling were incorporated into Crossfit yesterday morning which helped stretch them out a bit and ease the soreness.
I also spent a solid 30 minutes yesterday evening using “The Stick” to work out any additional knots. My experience with The Stick is, well, complicated… one of those love-hate relationships. I understand it must be a little painful in order to get the feel-good results later on, but man, does it hurt!
Julie claims we’re getting old and that’s why our bodies hurt… but I’m just not ready to accept that quite yet! 😉
Lunch was a good one yesterday!
In the mix was diced grilled chicken, roasted veggies (zucchini, summer squash, asparagus, red onions), cashews, and Annie’s Gingerly Vinaigrette Lite.
It took me all of about 4 minutes to assemble since I prepared a boatload of food on Sunday. Quick and delish!
Simply Roasted Asparagus
Although I always prefer when Dave cooks asparagus on the grill till it gets extra crispy, he often is not around for dinner so I rely on the oven to do the cooking.
1 bunch of fresh asparagus
Salt & Pepper
1. Preheat oven to 450 degrees. Cut off the bottom ends of the asparagus.
I hate biting into the ends of asparagus when they are all dried out and taste like wood, but I learned a very useful tip from a cooking show a couple years ago.
It’s a bit hard to demonstrate through photographs but I’ll do my best to explain: hold both ends of an asparagus and gently bend in half towards the bottom end of the asparagus stalk until it snaps. This breaking point marks where that dried, woody end begins.
I typically cut just below that breaking point, about a half inch or so.
2. Line your baking sheet with parchment paper or tinfoil and lay asparagus on top.
3. Drizzle olive oil over the asparagus stalks and season with salt and pepper.
4. Put baking sheet in the oven and roast for about 30 minutes (or until desired crispness), flipping the asparagus occasionally.
You can always play around with other seasonings and flavors as you feel – i.e. steak seasoning, squirt of lemon juice, toasted sliced almonds, etc.