Asparagus with roasted garlic and gorgonzola cheese

[monical1]

Wash asparagus and break off tough ends. Let them air dry or pat them dry with a paper towel if you're in a hurry. Slice several cloves of garlic and saute them in a dash of olive oil for just a minute or two. Place asparagus in a broiler pan and drizzle with a tiny bit of olive oil, salt and pepper to taste, add the garlic and toss. Broil for five minutes and remove from oven. Add a sprinkling of gorgonzola cheeze and put back under the broiler for 30 seconds.

Easy breezy and delicious!

[like2bike]

Drizzle! There's that word again! ;) Another keeper--Monica, I usually just steam my asparagus and it's sooo freakin' boring that way. This is a great way to jazz it up! Thanks babeeee!

[sandy]

Thanks Monica, I do everything except the gorgonzola. I'm giving that a try next time.

[like2bike]

Sandy! Quick! Post! You are at 666--the mark of the beast!!!! Escape! Escape! Hurreeeeeeeeee!!!!! :wink:

[sandy]

Woah, Thanks for the save!!!Almost went to bed on that one:o

[acupp65]

Wow Monica -

For someone who says they dont like to cook, you have some great ideas! I am going to have to try this one too. I dont have much experience with asparagus but I will give it a try.

Angie

[sandy]

Wow Monica -

For someone who says they dont like to cook, you have some great ideas! I am going to have to try this one too. I dont have much experience with asparagus but I will give it a try.

Angie
Angie, and those who don't have much experience with asparagus: Bad pee pee smell in the morning-normal! No need to call the Dr. :p

[monical1]

Wow Monica -

For someone who says they dont like to cook, you have some great ideas! I am going to have to try this one too. I dont have much experience with asparagus but I will give it a try.

Angie

I get burnt out on cooking but I don't dislike it; quite the contrary, actually. I love to create but I don't always feel creative. When I do, my family and my classes benefit. My playlists and profiles are better and there are always delicious leftovers in the fridge. But, alas, my creativity comes in spurts and when I come down from the high of a creative spurt it can be rather painful, for everyone. :rolleyes:
I made chicken piccata tonight with seasoned barley and cole slaw and tomatoes. DEEE-LISH!:)

And thanks for the compliment!

[acupp65]

Sandy -

Thanks for the "morning after" tip!

Angie