The ‘Gus

Finally got around to using our asparagus last night. Most often, we’ll sautee it with olive oil, balsamic vinegar, and some salt and pepper, than sprinkle it with Parmesan. However, we already had the oven on last night to make some tofu steaks, so I decided to stick it in a casserole dish – still with olive oil, salt and pepper, but we don’t have any balsamic, so I used the last of the fresh rosemary I bought a while back. I covered it with foil and cooked it at 400 for 15 minutes or so, then uncovered it, put the cheese on and stuck it back in for another 10.

Tina rated the combination of asparagus and rosemary as “…interesting.” I thought it worked pretty well. Not that it’s necessarily a flavor combo for the ages, but pretty good.


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