Walk Through The Bible In One Year
Week 12 reading plan per day
Click on the colored link to read each day’s scripture.
Monday Judges 1-4, Tues Judges 5-7, Wed Judges 8-10,
Thursday Judges 11-14, Friday Judges 15-18,Saturday Judges 19-21, Sunday Ruth
Enjoy The Read!
I have a long standing love-hate relationship with asparagus spears. My chief culinary consultant loves them, I hate them. Well, I used to hate them. That was before we grew them in our garden. Why in the world does it make a difference if I buy beautiful asparagus, all the same size, wrapped in a rubber band, from the grocery store or I walk outside and snap off a dozen or so, all different lengths? The first time I roasted a few spears from our garden you would think I had just discovered nuclear fission (not to worry – I have no idea about nuclear fission, just heard it on a movie.) Anyway, all of the sudden my taste buds stood at attention and I uttered, “wow, these are delicious.” Beginning of love asparagus, end of hate asparagus.
So, when my son Cory sent me a link to www.simplyscratch.com with a note that says, “Mom, you have got to try these” I couldn’t get to the blog post fast enough. Cory had already made them once and was looking forward to the second time. I sent Laurie a quick email and asked about the recipe and permission to use it. She graciously said, “have at it!”. As you would except, I tweaked it with the addition of Garlic Southern Flavor because we just can’t get enough of this stuff.
Because the recipe requires a couple steps, you may think you don’t have time to make it. But honestly, you can dip and coat one store bottom bunch of asparagus spears in about 10 minutes and then a few minutes roasting and it is ready to eat!. Clean and clip the spears. Roll in egg white that has been slightly beaten.
Put together your panko crumbs and favorite seasonings. Roll eggy spear in crumbs.
On to the baking pan.
Voila’! Baked and delicious.
The Aioli sauce can be made ahead of time or actually can be put together while the asparagus is baking.
All in all, delicious. I think a spear that is medium thick will bake up better than really thin ones. Thank you Cory for keeping your eyes open for creative new recipes like this one and thank you Laurie for sharing. Laurie’s food blog is www.simplyscratch.com . She posts some really fun recipes and fabulous pictures!