I've been a vegetarian for... oh, 8.5 years now, and recently I've been feeling like I'm relying a bit too much on soy products to make simple, delicious and nutritious meals for myself. While this worked pretty well in University (especially since my omnivore roommate and I typically cooked "family style", so my dinners had to be accessible to meat eaters.
Plus, you know, generally those meals turned into carb-loaded deliciousness. Which I love. But I'm trying to diversify a little bit.
Anyhow, a little while ago I finally made Eggplant Parmesan for myself, and it was a revelation. So crispy, cheesy, and with some spicy sauce...mmmm! I had intended to do the same yesterday, but my grocery store was all out of Eggplants. And the Zucchini was looking pretty sad. But I figured I'd be frying it anyway, so I brought two home. Also, Asparagus was on sale, and for the first time, oh, ever, it caught my eye.
I need to tell you something. I have lived the majority of my life thinking that I hated asparagus. Like, truly loathed. It was the vegetable my step-mother made all the time when I was growing up, and to me it became synonymous with bitter, chewy, stringy, brown-green grossness.
Turns out I'd just been eating improperly cooked asparagus, because this was delicious. And such a gorgeous vibrant green! I mean seriously, how could you not just dig in?!
Check out some photos and my recipe after the jump!
