Well… let’s try this again. I had a nice wonderful post all written up and then… whoosh it’s all gone. Ugh technology these days makes things harder than what they need to be.
So back to my original post…
It sure has been far too long since I’ve shown my blog some lovin’, but these summer months are always extremely busy here on the farm. I feel like I can never get anything accomplished… always on the run and therefore my lovely new blog has taken the back burner once again. But lets hope I can get into a routine and be faithful in posting regularly.
So what’s new with y’all since we last met? For me… One thing is for sure… I’m glad summer classes have ended. Luckily, I didn’t pull all of my hair out and for those who know me… I can’t afford to lose any.. haha!! With classes over with I don’t feel like I am pressed for a strict deadline, but that doesn’t mean we’ve slowed down here on the farm. But, on another note, I am able to spend a little more time in the kitchen.
Summer… summer lovin’ had me a blast, summer lovin’ it happened so fast! Aww… good ol’ Grease. Love that movie! Sorry for the random out burst in song ha! Summer just has me all sorts of happy-go-lucky because I get to enjoy tailgates & tanlines… I mean really it’s summer… it’s the only time that I’m okay with tanlines and honestly I love spending time with friends on a tailgate doin’ a lil’ fishin’ with a cooler of
beer ice-cold beverages and some s’mores… Who wouldn’t love that?! But let me quit talkin’ about this before I just stop writing this post and go out and kidnap some of my oh-so-busy friends to fulfill my dire need of some good company.
So now that I’m skipping all the jibber-jabbor talk let’s get straight to the recipe. I found this recipe on my good friend, Stefanie’s blog over at Cooking for Two. We used to go to college back when I thought I wanted to be an Accountant. Psh. Numbers, numbers and more numbers, but I must admit I did love it while it lasted. I decided I was too bored with accounting and that’s when I went to Culinary school. LOVED IT! Which I’m sure that’s not hard to figure out by now. I can remember Stefanie coming and knocking on my apartment door and having me try her Butt Cake. Super delicious! I ran into the recipe awhile back and it brought back all sorts of memories. Do you ever come across a recipe that’s been stored away for safe keeping and it brings back good memories?! Go on and share your great memories with me!
Okay, I know you’ve noticed… I’m really good at getting off topic. So back to the recipe we go. I made this recipe last month when we had asparagus growing out our ears! I mean we were picking close to ten pounds every other day. Craziness! So I had some shrimp in the freezer that needed to be used and low-and-behold when I was at our local Dutchman’s Store, which is own and operated by the Mennonites in our community, they had 4-pound bags of lemons for a dollar! Let me say that again… ONE DOLLAR! So who bought them out of lemons? That’d be me! I’m thinkin’ hello… fresh lemonade too! I will be bringing you that recipe as well!
This recipe is super easy and very delicious! It takes a few minutes… I mean like less than ten to throw together and get it in the oven! It’s that quick.
- 1/2 pound shrimp, precooked, thawed
- 1-2 lemons, thinly sliced
- 3 tablespoons Italian seasoning
- 1/2 cup butter, melted
- 1/2 pound asparagus, trimmed
- Salt, to taste
- Preheat oven to 350*F
- Line a baking sheet with aluminum foil
- In a bowl, toss shrimp with Italian seasoning
- Place the thinly sliced lemon across the bottom of the baking sheet **you do not need to cover the entire bottom**
- Pour melted butter over the lemon slices
- Arrange the shrimp over half of the baking sheet
- Arrange the asparagus over the remaining half of baking sheet
- Sprinkle with salt
- Bake for 10-15 minutes or until shrimp is hot and asparagus is cooked
- **Cook asparagus to al dente, meaning leave slighlty crisp. This allows for the most flavor out of your produce. When the asparagus is cooked to *perfection* it will be bright green in color**
- **This recipe serves two, but can easily be doubled**
Hope you enjoy!! Stay tuned for more yummy goodness coming soon!