Easy Asparagus

I love asparagus. Daddy used to have an asparagus bush planted beside the creek at his house. It came up every year. I didn't realize it was edible because we always let it sprout out and become a fluffy, airy bush. After we started eating it, if finally died out. I wish we still had one. They're lovely and delicate.

I never cooked asparagus because it was too long and I didn't know how to cook it. I thought it had to be cooked in boiling water. It took me years before I realized I could cook asparagus in my trusty little old blue speckle pan without cutting the stalk off. It's so good and easy, I thought I'd share my simple recipe with you all.

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EASY ASPARAGUS

I washed the asparagus and set it aside to drain. I drizzled some olive oil in my blue speckle pan. I brushed it on the bottom with a basting brush. I do that instead of using cooking spray.

Ingredients

asparagus

butter

olive oil

salt

pepper

I cut off a good chunk of butter and melted it in the microwave. I added an equal amount of olive oil and sprinkled salt and pepper into the butter and oil mixture.

I poured the oil and butter all over the asparagus and put the lid on the pan. I cooked the asparagus on 350 degrees for about 20-25 minutes. 

This is such an easy recipe anybody can make it. The pan is long enough I didn't even cut off the asparagus. I enjoy making asparagus now that I have a good pan to cook it in.

Like I always say, "If it ain't easy, it ain't happenin'."

AS ALWAYS

PIO

Cutting Back

We had some visitors today. The electric company sent tree trimmers to cut back growth touching the power lines. I usually get upset and demand they don't cut my magnolia trees back drastically. You should see some of the trees they cut around here.

Today I took the attitude of being polite for once. I told them I loved my magnolia trees and didn't want them butchered. The guys must have been here before because they promised not to damage them. They had to cut branches that were growing over the lines and into them. 

I was actually happy with the results. Magnolia trees don't grow very fast and they never look as good after being cut up the trunk of the tree. The tree trimmers tried not to damage the shape of the trees.

We have to go through the same old song and dance every few years. I live in terror of not being home one day when they come by to cut my trees. 

I read somewhere that every full grown tree increases the value of your property by $1,500. Two giant, beautiful magnolia trees in our front yard have to be worth at least that much. 

If someone hadn't cut back the limbs years ago, those limbs would be touching the ground at the base of the tree. As it is, we are able to sit under the magnolia trees in the shade during the summer. 

Can't you imagine sitting in the shade under our magnificent magnolia trees sipping on a mint julep, soaking up some southern hospitality? I can. Y'all come.

Mint Julep

1 Tablespoon Water

3 Sprigs of Mint

1 Teaspoon Superfine Sugar*

Mash until the Mint is easily Smelled

Fill with Shaved Ice

Add 3 Ounces Bourbon

Stir until Pre-chilled Collins Glass is Frosted

Garnish with Slice of Orange

Float some Sprigs of Mint on Top

(*Powdered Sugar may be used)

AS ALWAYS

PIO