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

5 from 1 vote
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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 

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

Notes

inspired by Giada

Nutrition

Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
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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.