Now don’t go getting your panties all in a twist.
I didn’t eat vegetables twice this week.
I made this asparagus one Saturday night while Mr. How Sweet and I were lounging around.
And when I say “lounging around,” I really mean lying on the couch by 4pm with nothing planned because we are so old and boring. We’d fit right in at an early bird special.
I’ll eat most vegetables if they’re slathered in roasted garlic.
Of course I’ll also eat them covered in cheese and bacon, but I like to leave some room for Mr. How Sweet to still fit his arms around me.
I roast a few heads of garlic every weekend; they go with everything.
Warm, toasty bread is an obvious match, but roasted garlic also brightens vegetables beautifully.
This vinaigrette is slightly sweet and pleasantly tart.
The roasted garlic and olive oil make it velvety and rich.
Grilled Asparagus with Roasted Garlic Vinaigrette
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Ingredients
- 1 bundle asparagus, grilled
- 2 heads roasted garlic
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- sprinkle of salt & pepper
Instructions
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Combine the roasted garlic cloves, olive oil, balsamic vinegar, honey, and a pinch of salt and pepper in a blender or food processor. Blend until smooth, then drizzle over grilled asparagus.
Notes
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I appreciate you so much!
Don’t worry — I haven’t ventured to the dark side yet.
I still prefer to keep my vegetable consumption to never once a week.