Roasted Asparagus with Shaved Parmesan

 

I bought a new dress yesterday.  It’s cute and flowery and has these adorable little pockets.

As I walked into my dressing room, a woman entered the stall next to me.  She was youngish, with a little girl, and a huge pile of clothes to try on.  I looked at my equally large pile and prepared for the onslaught of “I’m tired! I’m thirsty!  I’m bored!  I have to potty!” that I was sure was about to explode from that little girl’s mouth in

 

five…

 

four…

 

three…

 

 

But!

 

This small voice rose above the divider and danced into my stall.

“Oh, mommy!  That looks so cute!  You have to buy it!”

 

She continued the entire time we were in the dressing room, with more helpful comments like, “Oh, mommy…that’s not a good one.  That dress is weird.”  and “Mommy, you have to get this one!  It looked soooooo cute on you!”

 

About halfway through the mountain of clothes in my dressing room, I closed my eyes and pretended she was really talking about me.  When I tried on a dress and the little girl whispered, “ewwwww…” I nodded my  head in agreement.  It was ew.  When I shimmied into a pair of jeans and she squealed “Yay!”  I rejoiced with her and then reminded her that we’re only buying one thing, and I already have jeans that fit.  {We were both seriously disappointed in that one.}

And when I tried on a pretty floral dress with pockets and she said “ohhhh that one’s cute!”  I agreed, and bought it.

 

So thanks, to the best shopping partner I’ve ever had!  I hope my little girls someday are just as supportive as you.

 

 

Roasted Asparagus with Shaved Parmesan
Serves 2

16 asparagus spears, woody ends removed
1.5 Tablespoons olive oil
salt and pepper, to taste {I prefer using sea salt when roasting vegetables}
Parmesan, for shaving
Preheat the oven to 450 degrees F with the rack in the middle.

Arrange the asparagus spears on a baking tray and lightly drizzle with olive oil.  Salt and pepper to taste.  Toss the asparagus, olive oil, salt, and pepper together to coat.

Bake at 450 for 30 to 40 minutes, turning the asparagus over halfway, until it is tender, but not limp – it should be roasted “al dente,” firm, but not crisp.

When the asparagus is roasted, remove it to the serving dish and, using a vegetable peeler, shave the parmesan over the top.  Serve immediately.