I had something else planned for the start of this week but our house came down with the stomach flu all at once. Took us out! Ugh I’m not really sure which is better, all at once, or spread out over time. It’s hard to take care of anyone when your sick as well. It’s not fun, and it’s certainly a challenge, but we made it through with movies and fluffy pillows. Our living room looked like a camp-out. Thankfully 2 our of 6 are still a little sick and on the road to a soon recovery! Hopefully they’ll bounce back fast.
So while everyone was sick I didn’t have time to write over the weekend, and can’t really until everyone is feeling better. Things to clean, things to Lysol and just about everything to wipe down.
The Wind Warrior Book Tour Ended last week and sadly non of my awesome readers won 🙁 But chin up, they’ll be more chances to win down the road!
In the mean time, while I’m on a cleaning spree to get rid of any and all germs here is a simple and delicious side dish to welcome to the table!
I served this with fish, as well as eggplant Parmesan and along with burgers. Really easy to do, and I love the taste!
Roasted Asparagus and Mushrooms
I did this all in an iron skillet on the stove, it tasted wonderful!The heat caramelized the natural sugars in the vegetables and makes a wonderful flavor.
1 pound fresh asparagus, trimmed
8 ounces fresh mushrooms (button, shiitake and/or crimini), cut in half
3 large cloves fresh garlic, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Butter, melted
Directions -Heat oven to 425°F. Arrange asparagus and mushrooms on aluminum foil-lined 15x10x1-inch jelly-roll pan. Sprinkle garlic, salt and pepper on top. Drizzle melted butter over vegetables.
Bake, stirring occasionally, for 15 to 20 minutes or until vegetables are tender and lightly browned. Serve immediately. (You can just as easily do this on the stove!Make that pan hot though!)