The first week is easy and filled with enthusiasm. Then reality hits you as you realize the old stand-bys of spaghetti or tostadas are no longer available to you. You have to make a whole new list of "go-to" recipes. And that is a daunting task. This is a journey I have just started. I am keeping my food journal here so that when you are in a rut or are starting to panic you can look here for ideas and perhaps even inspiration.

Monday, February 6, 2012

Garlic-Roasted Asparagus

o 2 pounds asparagus, trimmed
o    2 tablespoons olive oil
o    4 garlic cloves, thinly sliced
o    Coarse salt and ground pepper
Preheat oven to 400 degrees. On a large rimmed baking sheet, toss asparagus with oil and garlic; season with salt and pepper. Roast until tender and browned in spots, 15 to 18 minutes. Serve warm or at room temperature

To make ahead: Cool asparagus completely; cover and refrigerate up to one day. Bring to room temperature before serving.

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