Married for 24 years and I havent’ killed him . . . yet!

Pulled together this post on the fly, since the sponsored one I had planned is being held up “in the legal department,” or that’s what I was told. I have my own legal department at home, also known as my hubby, which reminds me to let the world know that it is our 24^th wedding anniversary. Yes, I got married in kindergarten.

Of course, we had to celebrate with beef – I killed my CrossFit  15.3 WOD today with 1^st place age group South Central region. That was 200 wall balls and 701 jump ropes in 14 minutes, so I was totally in #beefmode afterward!

This is a shot of my husband’s delicious dinner from Steiner Steakhouse, he got the sautéed spinach as his side. What you don’t see is the asparagus on my plate that gobbled up before the obligatory food blogger photo.

Eating at a fancy steakhouse can cost a pretty penny, but also am a pro at making restaurant worthy steaks and sides at home. A favorite is the pan-seared, oven-finished filet with balsamic tomatoes I did for BeefLovingTexas.com. I also make some amazing asparagus at home and will be making it frequently now that these fresh spears of spring have sprung up in the market.  This vegetable recipe is super easy to make — it’s drizzled with olive oil, roasted in the oven, and topped with almonds, bacon or whatever your heart desires.  Way better than mush steamed asparagus, in my opinion!

Also check out Cooking Light’s video tips on choosing, preparing, storing, and serving this quintessential vegetable of spring.

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Olive Oil Roasted Olive Oil with Almonds

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Make restaurant-worthy asparagus cheaper and tastier than what you get as a steakhouse side with this easy oven-roasted vegetable recipe.

Course: Side Dish

Servings: 4 servings

Ingredients

• 1 lb fresh asapragus
• 3 tablespoons olive oil garlic olive oil, even better!
• 1 1/2 teaspoons coarse sea salt
• 1/2 teaspoon coarse ground black pepper
• 1/4 cup unsalted raw almonds

Instructions

1. Preheat oven to 400 F degrees.
2. Snap tough ends off bottom of spears (approx 1").
3. Lay spears out in single layer on rimmed baking sheet.
4. Drizzle asparagus with olive oil and sprinkle with salt and pepper. Shake baking sheet back and forth to coat.
5. Roast in oven for 25 minutes, flipping asparagus half-way through to cook evenly.
6. After 14 minutes, add raw almonds to small baking sheet. Place in oven for remaining asparagus cooking time (11 minutes).
7. Remove asparagus and almonds. Let almonds cook for a couple minutes and then chop coarsely. Sprinkle asparagus with almonds and serve.

Recipe Notes