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.