February... a month filled with heart. Be it shooting arrows at your Valentine, bringing healthy dishes to the table for American Heart Month, or mingling with the Blogger Clue Society group of bloggers, it's all about heart. And... I have the perfect submission for this month's Blogger Clue Society Submission from Wendy, at A Day in the Life on the Farm (side note, I'm totally envious as she is scuba diving in St. Eustatious as I type!).
I'm somewhat embarrassed to say that with my nearly six week blogging hiatus I'm not exactly sure who actually ended up writing for me (I think it was my dear Christiane of Taking on Magazines... I love her!), but the caring and support shown from these dear friends melted my heart.
Which brings us to February's assignment... all about the heart - something red, be it for Valentines or the American Heart Month. And while my post is actually green, I chose the very first recipe I saw on my blog assignment. You see, Wendy, of A Day in the Life on the Farm, made Roasted Asparagus Spears of Love and these perfectly roasted spears couldn't be more perfect for our red, all about heart celebration.
Did it work?? I don't know, but with potassium, fiber, vitamin B6 as well as A and C in addition to thiamin and folic acid, asparagus is said to raise histamine levels which is a helpful ingredient in both sexes to reach optimum pleasure. And with its low calorie count in combination to the above health benefits, asparagus is an ideal dish for a healthy heart as well as the happy heart.
My grandmother grew asparagus on their farm in Minnesota, and I always remember her telling us "eat up... it's good for the heart". Now, grandma was very proper, and I always assumed that she meat the heart muscle... but now that I've done a bit of research, who knows?
In any case, Wendy, brought us the perfect dish and while it's simple, it's sure to become a staple in our life. Roasted in the winter, grilled in the summer, asparagus is good for you any time of year.
Join me as we travel around the world for the rest of today's Blogger Clue Society submissions!
- Bacon & Cheddar Savory Bread Pudding Bites by Lisa from Authentic Suburban Gourmet
- Banana Cranberry White Chocolate Muffins by Aly from Cooking in Stilettos
- Blood Orange Mojito by Anna from annaDishes
- Buffalo Roasted Chickpeas by Janet from Cupcakes to Caviar
- Cherry Almond Coconut Bars by Jean from Lemons and Anchovies
- Dark Chocolate Pomegranate Bark by Ramona from Curry and Comfort
- Garlicky Roasted Tomatoes by Azmina from Lawyer Loves Lunch
- Love Potion #9 w/ Raspberry Chambord Ice Cubes by Christy from Confessions of a Culinary Diva
- Madam Wong's Pizza Rolls by Kelli from Kelli's Kitchen
- Negroni by Kate from Kate's Kitchen
- Paloma Naranjada Cocktail by Stacy from Food Lust People Love
- Pomegranate-Lime Granita by Debra from Eliot's Eats
- Raspberry Amaretto Bundt Cake by Liz from That Skinny Chick Can Bake
- Raspberry-Strawberry Puff Pancake by Alice from A Mama, Baby and Shar-pei in the Kitchen
- Red-Hot Currant-Glazed Pork Chops by Stacy from Food Lust People Love
- Red Velvet Cupcakes by Lea Ann from Cooking on the Ranch
- Roasted Asparagus by Kim from Liv Life
- Strawberry Chia Jam w/ Chia Seed Pancakes by Heather from girlichef
- Strawberry Vanilla Scones by Christiane from Taking on Magazines
- Tomato Herb Compound Butter by Wendy from A Day in the Life on the Farm
- Turkey Joes from annaDishes
Roasted or grilled, asparagus is blasted with high heat and brought to tender perfection... perfect for a dinner with your sweetie, or simply a healthy side for the family.
Recipe courtesy Wendy, A Day in the Life on the Farm
4-5 asparagus spears per person
Preheat oven to 425º.
Snap tough ends off of asparagus by holding on to each end then bending the spear so that it snaps naturally. Discard the tough stems. Place the remaining spears on a baking sheet lined with parchment paper. Drizzle with olive oil, then toss with your hands. Spread the spears evenly on the sheet and season with salt and pepper.
Roast for about 10 minutes or just until tender. Remove from oven and place on a serving platter. Sprinkle with lemon zest and serve with lemon wedges.
Liv Life Note: I love my asparagus fresh from the oven... but it's also wonderful served cold or at room temp.