#FoodTuesday #asparagus #mushrooms #omelet #CookingWithLeftovers #vegan #vegetarian #writingprompt
I got a hankering for fresh asparagus — or as fresh as store-bought can get — so I bought some. Big fat ‘uns. I tossed them in honey, lemon juice, olive oil, salt, and pepper, spread them on a lined sheet pan, and sprinkled them with sesame seeds. I roasted them at 425F for about twenty minutes.
You may wonder why their heads are chopped off, and I’ll tell you why: I had this when #4 Daughter came for dinner, and she likes the heads but not any of the stem, so I cut off the heads and she has those and I have everything else.
We had some left over, so the next morning I chopped them up, diced some mushrooms, and used JustEgg egg substitute to make an omelet. Real eggs would work fine, too. I season my omelets with salt, pepper, marjoram, and a metric fuck-ton of cheese.
I fold it up and feast.
A WRITING PROMPT FROM YOU TO ME: cutting off the head
MA
Dan Antion
February 23, 2025 at 6:41amI love asparagus, stems and all, and each which way you prepared them here is good for me. That omelet looks very good.
Let’s see, I already apologized for being so late. I guess this time, I’ll apologize for the comments that are duplicated. Future comments will be 100% apology free. Unless I forget to copy it, and WordPress makes me login.
Marian Allen
February 23, 2025 at 11:27amWordPress! yoy!
I like asparagus stem to stern, too.