I know that the relationship/dating world is vastly broad and I should be able to pull from a billion various stories and ideas. However, can’t a girl take a break from having to think about the opposite sex and what “this” all means?
What I’m really jonesing for right now is just a bit of a vacation. Vacation from work, school, life, ANYTHING; and if the only way I can catch a mental break is to completely blog about something unrelated to my usual beat–then fine. This brings me to today’s topic: Asparagus.
Truthfully, my relationship with this veggie is underdeveloped and I certainly don’t have enough knowledge (or love for it) to turn the topic into 300+ words. Here’s what I do know: It’s the perfect substitution for fries. Think about it! People love fries because of the salty goodness, but when you fry (in a little bit of olive oil) asparagus and dash the spears with lemon pepper-you get the same salty effect except healthier and truthfully more delicious.
So, in a true “eat this, not that” fashion, I now present to you a recipe for Lemon Pepper Asparagus.
Kara goes to school at UT Austin, where she’s known for her comedic digital shorts, for saving a litter of kittens in a Mexico border-town, and for her mad cupcake baking skills.
Lemon Pepper Asparagus
You can usually buy asparagus in bushel form from the store. Before cooking, be sure to break off the blunt bottom of the veggie because the flat ends are overly fibrous and don’t cook well.
1/4 cup olive oil
1 bunch asparagus, rinsed
Lemon pepper seasoning
Add the oil to a large fry pan. Dry the washed asparagus well and throw them into the pan. Let them sit until they slightly start to brown. Shift asparagus around so the pieces will fry even. After 10 minutes season the asparagus with lemon pepper and continue to let sizzle for another 5 minutes.
Serve warm, with extra seasoning on top if desired.