Grilled Asparagus with Roasted Garlic Vinaigrette.

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 laying 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 can eat most veggies if they are slathered in roasted garlic.

And of course, I can eat them when covered in cheese and bacon. But I want Mr. How Sweet to still be able to fit his arms around me.

I think I’ve mentioned before that I roast a few heads of garlic each weekend.

They go with everything.

Specifically – warm, toasty bread.

But they also go with veggies, I suppose.



The vinegarette is slight sweet, yet tart.

And it is as smooth as butter from the garlic and olive oil.



Grilled Asparagus with Roasted Garlic Vinegarette

inspired by Giada

1 bundle asparagus, grilled

2 heads roasted garlic

1/3 cup olive oil

2 tablespoons balsamic vinegar

2 teaspoons honey

sprinkle of salt & pepper

Combine garlic cloves, olive oil, vinegar, honey, and salt & pepper in a blender or food processor until smooth. Drizzle over asparagus.





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.