Roasted Asparagus

Asparagus!  All around good for you!  Mixed with olive oil and lemon juice, this packs quite a healthy punch...and did I mention it's delicious?

Roasted asparagus:

Preheat oven to 450 degrees, with shelf on top rack.

Take desired amount of asparagus and wash.

Trim off woody ends and cut into 3 inch pieces.

Using vegetable peeler, peel stalks in "stripes", removing every other stripe of outer layer.

Toss with juice of 1/2 lemon and 1 T extra virgin olive oil.

Season with kosher salt and fresh ground pepper.

Spread in even layer on cookie sheet.

Place in oven and cook for 5 minutes.

Enjoy with your favorite main dish!! (This goes great with chicken or steak!)

Best Green Beans. Ever.

Long a family favorite around here, these beans are not only delicious, but they help add much needed garlic to the diet as well as helping to meet the "good fat" quota for the day. (And they're so easy to make!)

Garlic Green Beans:

Any desired amount of fresh green beans, washed and snapped
Extra Virgin Olive Oil
Kosher salt
Minced Garlic (3-5 cloves, depending on quantity of beans)

Fresh garlic is healthiest, but I do use ready-to-use minced garlic from the refrigerator when I'm in a hurry.  (Or feeling lazy.)
Green beans not in season?  This will work quite well with frozen french style green beans, thawed.

Add about 2 T. olive oil to large cast iron skillet.  When oil is hot, add a few cloves of minced garlic and sautee about 30 seconds.  Add green beans and continue to sautee until beans and garlic are well combined.  Sprinkle kosher salt over top of beans and continue to cook, stirring occasionally until some beans just begin to brown.  (10-15 minutes for fresh beans, 5-10 for frozen.)  This also works well on a barbecue, which adds amazing depth of flavor!