Roasted Asparagus, and a nest of BABIES!!!

Oven-roasted asparagus is something I look forward to each spring.  I usually put them on a sheet pan, glug on a good bit of olive oil, and sprinkle with salt and pepper before tossing into a very hot oven (400-450F) for 10-20 minutes until they're soft and beginning to caramelized.  Wanting to cut back on the calories this time, I lightly spritzed them with olive oil spray instead - they turned out just as delicious.  Can't wait to make them again.

Now get a load of this photo I took yesterday:

Hmmm.... I'd never seen Misty smashing her ears against the window screen before - I knew there had to be something interesting going on outside.

Yep, I'd say this is interesting - very interesting!  We've never had a nest right outside one of the windows before.  That little branch was in the way (uh, was!!), but it looked like the nest held two babies and an unhatched egg.

But look at the pic I got today - FOUR BABIES!  I snapped nearly 1000 pics and got sunburned waiting in the blazing sun for more than an hour, but this photo made it worth the effort.  Happy Spring everyone!!

Lemon Garlic and Parm Pasta

Packed full of bold flavors, this pasta dish is not for wimpy taste buds - you have to really love lemon, garlic, and Parmesan.  Due to the lingering odiferous characteristics of the dish, be sure all your dinner guests partake.  This pasta is equally good served hot or at room temperature.

Lemon Garlic and Parmesan Pasta

makes 4-6 servings

Printable Recipe

Ingredients

• 1 pound thin spaghetti, cooked to perfection

• 1 1/2 cups reserved pasta cooking water

• 1/3 cup extra virgin olive oil

• 3 garlic cloves, crushed

• 1/4 cup freshly squeezed lemon juice

• 1/3 cup parmesan cheese (reserve a little for garnish)

• 1/2 cup finely chopped parsley (reserve a little for garnish)

• salt and pepper to taste (heavy on the pepper)

• Garnish - grated lemon zest, crushed red pepper flakes, reserved parmesan and parsley, and a drizzle of extra virgin olive oil

Directions

1. Have all the ingredients ready to go as this sauce is made in the short time it takes to drain the cooked pasta. Be sure to reserve 1 and 1/2 cups of the pasta cooking water (directions for Pasta 101 found here).

2. Using the same stock pot the pasta was cooked in, heat the olive oil over medium heat; add the crushed garlic and saute for a minute or two until very fragrant.

3. Add the lemon juice and only 1 cup of pasta cooking water (reserving the other 1/2 cup in case you need it later).

4. Stir and cook for a minute or so; season with a little salt and lots of fresh cracked pepper (watch the salt - the pasta water and cheese are very salty). Remove pot from heat.

5. Add the drained pasta to the pot, then add the parmesan and parsley; mix well (add more pasta water if needed).

6. Garnish with grated lemon zest, crushed red pepper flakes, parmesan, parsley, and a drizzle of extra virgin olive oil.