Sweet and Sour Aspagaragaragus

I love asparagus.  I also love the name "asparagus".  It is fun to say.  Asparagus.  Asparagaragus.  Aspagaragaragaragaragara....

Ahem.

There is something about asparagus that just lends itself to fanciness.  "Oh my, you made gaspragragrus too for dinner!  Upon my word! This is a spiffy meal indeed!"  You don't get that kind of reaction with broccoli or coleslaw.

I hardly need to expound upon why aspagragrus is so good.  Most people already know it's a healthy vegetable.  As stated above, there is something about gaspagagus spears that look elegant on a plate.  It is, of course, delicious.  Most importantly, it often sold in bunches that are perfectly proportioned for the Dude and I to make one or two meals from, assuming it is just us.

Fortunately, the Dude likes asparagaragarus, and as long as he'll eat it I'll make it.  Even if he doesn't eat it I'll make it. 

I know, this blog is supposed to be about marinades, but it's the middle of Passover (Happy Passover!) and most of our meals have been hosted by others so I haven't actually had much opportunity to cook this week.  I did, however make asprasarus this evening.   And since it is Passover and having no plans to do much cooking I did not go out and buy Kosher for Passover rosemary, olive oil, or (as I discovered to my dismay) black pepper.  I did what I do best: Improvise!

Ingredients:
(Serves 2-4)

• 1 bundle of asparararara spears, cleaned and trimmed.
• 3 TBSP balsamic vinegar
• 3 TBSP lemon juice
• 1 TBSP/2 cloves minced garlic
• 1 tsp salt
• 2 tsp minced onion/onion powder
• parmesan cheese to taste (OPTIONAL)

Fast 'n Easy way: 

1. Preheat oven to 425 degrees
2. Trim and clean spagarus spears and place in lightly greased pan
3. Mix all other ingredients together EXCEPT THE PARMESAN in a separate bowl.
4. Pour mixture evenly over pasparus, so none of the spears feel left out.
5. If you are not serving any meat at this meal, you may sprinkle parmesan cheese to taste.  
1. That is, if you do kosher.  
2. If you don't do kosher then just do you.
6. Bake at 425 for about 20 minutes or until soft enough that a fork goes in.
1. Or soft enough that they'll shed a tear at this video, but it may be hard to position your TV properly.   
1. Supporting our troops is so important.
2. Whenever I feel sad I watch some of these. 
2. Depending on your aspagus, you may have to eyeball it.
7. Eat the delicious raspagasus!  

This recipe was so strongly Dude-approved he even took a picture on his phone!

Asparaspears.