So, we (well, not really we, but my hubby) have been building a house for what’s been waaaay too long. I have literally been without a real kitchen (on and off ) for most of 3 years! Yes, really, 3 years!! Not fun and hence the infrequent posting.
The thing is we finally actually got our cabinets in, our appliances in place, and counters picked out and ordered..and just when I thought this massive project might actually be completed one day…the counter company called and said that due to Covid and understandably ‘uneasy’ staff, they were temporally shutting down. Omg…I get it but we were so close..
So I carry on cooking in our teeny, tiny travel trailer kitchen supplemented with the use of a small portable oven (cause propane trailer ovens are kind of a joke) so that I can still occasionally whip up some delicious home cooked muffins. We are eating a lot of quick and easy meals these days and honestly the repetition is getting a wee bit tiresome.
Anyway..good news? It looks like the counter shop (still deemed as essential here in BC) will be reopening soon and hopefully in another couple weeks I can move back into a real kitchen. Oh dishwasher, counterspace, appliances..how I’ve missed thee. In the meantime, here’s a delicious staple we’ve been making at my house since as long as I can remember and one that I can still make in my small portable oven. It’s officially asparagus season so if you aren’t lucky enough to have some growing in your garden, grab a bunch on your next venture out.
Enjoy as a delicious side dish with your favourite entree.
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- 1 bunch of asparagus, tough ends removed
- 4 tsp olive oil
- 2 tsp balsamic vinegar
- ¼ tsp salt
- 1 clove garlic, pressed
- 2 tsp fresh tarragon or ¾ tsp dried
- Preheat oven to 400 F.
- Whisk all dressing ingredients together in a bowl.
- Toss asparagus in bowl until well coated.
- Arrange asparagus on a baking sheet.
- Bake for about 20 minutes turning a couple times.