Welcome!

Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not MY recipes, just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference you can consult again and again rather than a daily inspiration. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is. Enjoy!

Wednesday, June 4, 2008

Roasted Asparagus

Seems obvious and simple, right? I agree! But sometimes we need someone to remind us how lovely the simple things in life can be. ... This recipe is from "The Commercial Appeal" (daily newspaper in Memphis). As you can see, it is so simple, there is nothing to modify!

1 lb. fresh asparagus
1 1/2 T. olive oil (I prefer extra-virgin olive oil. The really fruity kind.)
1/2 t. sea salt (Yes, any old salt will do.)

Heat oven to 400 degrees. Wash asparagus and break off the tough (non-bud) ends. (The trick here is that the asparagus spear will do the work for you. Bend it, and it will pretty much break in the right spot for you.)

Put the oil in a 7 x 10-inch pain (or one close to that size). Put the asparagus in a single layer in the pan and sprinkle with salt. Shake the pan around to coat the asparagus.

Put the pan in the preheated oven, and cook for 15 - 20 minutes. Check asparagus every 5-ish minutes and shake the pan to recoat everything. When the spears are done, you should be able to bite through without it being stringy. Start checking at 15 minutes.

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