Friends, let’s talk for a minute about vegetables at the holiday dinner.
Since we have to take the disadvantages of modern day life such as being constantly connected to everyone, being inundated with information, global pollution and not being able to live you know, in the Little House on the Prairie, then by all means, can we please have the advantages of fresh, tasty veggies on the Thanksgiving buffet?
Let the green on your plate be…well, actually green.
Until I was well into my college years, I thought asparagus came from a can. It was a painfully sad little floppy excuse for a gourmet vegetable, but my mother made it special with Hollandaise sauce and my daddy called it fancy schmancy. I jest not.
Then I went to Europe and became all snooty and obnoxious and I was all, HEY! Actually vegetables can be bought fresh over here in this produce section of our grocery store.
All my dad heard was, Blah, Blah Blah.
Then my sister was all, I’ve been trying to tell you people this for years. And please! Like you really need to go to another continent to find the healthy section of the grocery store!
That would be because Anna had explored the entire grocery store by the age of three. That’s why she’s opening a restaurant and I’m not.
But really, these days you can buy a beautiful bunch of asparagus anywhere.
Trim the stems. Spread it out on a parchment lined cookie sheet. Drizzle some olive oil on it. Sprinkle it with salt and pepper. Bake it at 400 degrees F for about 10 minutes.