FRESH SIDE DISH FOR SPRING

Looking for a delicious new side dish for spring? Try this one...

It is a great combination of 'things and stuff' that blend really well for a fresh new take on asparagus. I put less vinegar and added the fresh stone ground mustard for more flavor, less tartness...

GRILLED ASPARAGUS

with PARMIGIANO-REGGIANO

VINAIGRETTE

Ingredients:

2 lbs. trimmed* fresh asparagus

½ cup extra virgin olive oil

¼ cup red wine vinegar

3 TBSP stone ground mustard

¼ cup grated Parmigiano-Reggiano

Kosher salt

2 hard boiled eggs, crumbled

3 strips crumbled bacon

Process:

Grill asparagus on a medium grill until tender crisp. DO NOT overcook.

Whisk the olive oil, vinegar, mustard, cheese and salt in a small bowl. Toss the asparagus in the vinaigrette. Arrange the asparagus on a plate and sprinkle with crumbled bacon and egg.

Serve immediately.

*Trim asparagus by snapping the stems where they naturally break.

Inspired by Anne Burrell 

SIX MONTHS AGO... TOMORROW

 General Conference, Saturday Morning Session, 6 October 2012

 "...we have also given consideration to the age at which a young woman might serve. Today I am pleased to announce that able, worthy young women who have the desire to serve may be recommended for missionary service beginning at age 19, instead of age 21."    -President Monson

We just happened to have tickets for that morning session when this announcement was made. Amazing, touching, emotional! Sami knew immediately that she was going and had an appointment with the Bishop before the session ended. Who would have thought that she would be in the MTC on the six month anniversary of the announcement.

So proud of Sami and what she is doing!