Hog Roast Party and Roasted Asparagus and Scallions

(Stretching) I’m back and more on the ball with lots of sleep under my belt. My brain was hazy yesterday from the gamut of emotions I was feeling from the weekend to the idiot neighbor issue. That’s how I refer to him…often because I can’t think of his name and he’s an idiot.

To review the weekend: fun to the nth degree for the birthday party, not so much fun for early Monday morning antics and oh yeah, Friday was the day the magazine Redoux came out (you can find it in 5 towns in southern Minnesota) with some of my recipes.

Looks like I will be a continuing contributor for the fall edition. Woo hoo! You couldn’t take the Cheshire cat grin off of my face that afternoon. Actually, I did when I got that feeling, as I often do, that something was going to go awry with the entire opportunity and I better not enjoy it too much. I’ve learned that lesson time and again. I picked up a few issues to ship to our families. The magazine looks great with features about remodeling, gardening, artist interviews and “green” options for the home.

We were also photographed at the Riverwalk Market Fair Saturday morning by the local paper. I was sampling caramels and having trouble removing it from a tray when snap, our names were taken and why we came out was discussed. I went to the site and saw the horrific shot. I’m going to call this time of my life “the ugly chin phase,” captured in several recent photos. Seriously bad. There were also terrible chin shots from the party…c’est la vie (such is life).

It has prompted me to think about doing facial exercises but how in the world do you do that/lose face weight? Why has my face decided to gain a rounder figure and why have I not noticed this until now? These are questions I constantly ask myself. I’m not putting tanner on it any more and perhaps that was helping the illusion that my face is not as round. Whatever. At least I’m smiling in the pictures, my natural face is not usually a smiley one.

As promised, I’m including a few party pictures. If you don’t want to see the hog, scroll down to the recipe. The hog, for the hog roast/country-themed birthday party, had a name I was told. Wiggles was a tasty 220lb. hog. Wiggles provided nearly 50lbs. of meat removed by a talented family team. There were beans, cuke salad, berry salad, cake, pasta salad, chips, cheese, treats of all sorts. I actually didn’t eat as much as I thought I would but let’s not bring up the drinking. Everything was tasty and I wish I had eaten more. For some reason, I was helping my husband start the bonfire before I ran to the food (odd for me), while it was drizzling and began on top of a very wet pile of leaves and wood. He worked his magic, as usual, and away it went.

To get back to a healthier eating routine, I’m going to give you directions on how to roast asparagus and scallions for a low cal side or lunch. It’s easy with ingredients you probably already have, well, beyond the asparagus and scallions (spring onions). I know there is debate over whether or not to snap the ends of asparagus off. I am on the side of doing it but you don’t have to and I don’t peel the asparagus for this recipe. What do you prefer?

Roasted Asparagus and Scallions (Spring Onions)
Serves 4

Ingredients:
1 lb. asparagus, rinsed, trimmed and cut in half (the end of the spears will snap where it changes from tender to tough when bent-get rid of those tough ends or don’t)
6 to 8 scallions (aka spring onions), ends trimmed
1 tbsp olive oil
salt/pepper
lemon juice/zest

Preheat the oven to 400F. On a rimmed baking sheet, add the olive oil, trimmed asparagus and scallions. Toss well and sprinkle with salt, pepper and lemon juice/zest. Bake for 20 to 25 minutes, until tender and slightly brown. Serve immediately.