Running, Tulips and Roasted Asparagus

 Since this is my first post, I feel like this should be some type of special entry. But it's not really. I went running this past Saturday and it was quite the workout! 5 miles in approximately 42 minutes which isn't bad! Now my shins hurt. I think it had to do with the landing of my feet. Let this be a lesson to all: Be careful when you exercise! It was an almost perfect (nothing's totally perfect) sunny day and there was a gentle cool breeze. Perfect weather! Look at these tulips that my mom grew in front of the house.

 

The top photo has an interesting background don't you think? It's as if it was taken in the depths of a forest and took a picture of the tulip growing near the side of the path. Both are images of the same tulip, just different views.

  Later that evening, I prepared some roasted asparagus. Yummy!

I took 2 pounds of asparagus (roughly 2 bundles) and sprinkled some salt, McCormick garlic pepper powder, minced garlic and crushed Szechuan peppercorn.

Voila!

The bottom photo was the finished product. I had a small pan so I had to cut the asparagus spears into thirds. You don't need too. Note that pictured is only 1/3 of all the asparagus I used. I had 2 more pans.

Roasted Asparagus

2 lbs of asparagus (ends chopped off)
3 cloves of garlic, minced
seasoning to taste ( I used garlic pepper powder by McCormick, salt and Szechuan peppercorn powder)
2-3 tablespoons of peanut oil (or whatever oil you have handy)

1. Preheat oven to 425 degrees F.
2. Wash asparagus then pat dry as much as possible. Toss with oil then sprinkle on the seasoning. Don't be shy, there's a lot of asparagus to cover! Add the garlic.
3. Place your asparagus spears onto a sheet pan and roast/bake for 15-20 minutes or until you notice the pears getting a deeper shade of green.

Enjoy as a side dish or whatever you choose :)

Hearts <3,

Xin Yi