Broccoli and asparagus

I like so many vegetables, it is hard to put my finger on a favorite. . . but broccoli and asparagus would be high on the list.

Today was the delivery day for the Oklahoma Food Cooperative.  Among the many tasty and healthy treats I came home with were broccoli and asparagus from Country to Town Market farm.  For dinner tonight, we had roasted asparagus, broccoli, and simple hamburger patties (longhorn beef, grass fed, pastured of course, right here in Oklahoma, from the Semkin family).  The broccoli was all florets, a gallon bag stuffed completely full.

I like roasting asparagus best of all the ways to cook asparagus.  First I bend the spears a bit so the bottom 1/3 or so breaks off (it's usually too tough).  Then I lay them out on a baking sheet and drizzle with olive oil, sprinkle with salt and crushed red pepper, throw on some chopped garlic (I pulled a bulb from the garden for this occasion), and then into a 400 degree oven it goes, for about 15 minutes.  I always check it after 10 minutes because with fresh vegetables the cooking time can vary a bit.

I cooked the broccoli in just a bit of water, and served it with some plain butter from Wagon Creek Creamery.

I seasoned the ground beef with black and red pepper, Beau Monde, and a dash or two of teriyaki sauce and pan fried them. 

With such good food, life is bon appetitin' good.