With longer, warmer days, Spring calls for lighter meals and easy sides, like this Asparagus with Dijon Thyme Shallots.
It’s been a long time coming, but this week it seems like Spring might have finally arrived. Woo hoo!!
Spring is always a busy time of year around our house. With baseball season in full swing, a dance recital on the horizon and all the end of school activities, the season sort of flies by in a flash. Before I know it June will be here and my oldest will be graduating out of elementary school. Wahhh! Where did time go? He, my 10 year old, is super excited about the prospect of middle school. I, on the other hand, am having a little bit of a hard time with it. I just don’t feel like I’m ready for him to be in middle school.
In keeping with the theme of time flying by, this is a recipe I made for Easter dinner and am just getting around to blogging it now. I’m not sure where the past 3 weeks went, but I did manage to accomplish some things, most notably passing my final to become a Certified Personal Trainer. It’s been an intense few months, but rewarding and fun at the same time.
This recipe is very simple and straight-forward, perfect for when you want something that looks a little fancy, but don’t have a lot of time. It’s a lovely side dish for you Spring time dinners in the coming weeks.
- 1 lbs asparagus
- 1 tbsp extra virgin olive oil
- 1 large shallot
- 1 tbsp fresh thyme
- 2 tbsp lemon juice
- 2 tsp honey
- Preheat the oven to 375°F
- Trim the ends of the asparagus and place in a glass baking dish. Fill with 1/2" of water. Bake in the oven for about 10 minutes until lightly steamed, then drain the water and return the asparagus to the dish.
- While the asparagus is cooking, finely chop the shallots.
- In a large pan, heat the olive oil over low-medium heat and add the shallots. Cook for 2 minutes until they start to sweat. Add the remaining ingredients and stir to combine.
- Remove from the heat and serve over the cooked asparagus.