We had the wonderful opportunity to spend a Valentine’s date night at home while the kids were elsewhere. This meant Joe & I could make a meal together like we used to back in our dating days. I thought all week about what the perfect, yet easy romantic menu would be. I settled on beef tenderloin, asparagus & raspberry cheesecake bites- plus a giant baked potato for Joe.
Asparagus is one of those veggies that I was scared of for a long time. I finally figured out how to get the right degree of flavor & crispness. My kids even like asparagus now! OK they really only like it cooked in olive oil instead of the full recipe, but hey that’s progress.
1 lb asparagus
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
2 cloves of garlic, minced or pressed
Preheat the oven to 450. Trim the ends off the asparagus & place in a single row in a baking dish. Mix together the olive oil, balsamic vinegar & pressed garlic. Drizzle the mixture over the asparagus. Bake for 12 minutes until the asparagus is tender. Don’t overbake it or it will get mushy.
That’s it, now you’re ready to make some delicious asparagus!