Asparagus Fresh & Green | A Recipe

The verdant stalks were held together by rubber bands. After sliding those off,  I transferred the crisp vegetables to a colander and began washing them under gently flowing water. I snapped off the ends, then scattered the asparagus over sheet pans. Next, came drizzles of olive oil and sprinkles of salt, Parmesan cheese, black & red cayenne pepper.  I added a spoonful or two of minced garlic.  After placing them in the 425º F for the first 7 minutes, they began to sizzle and fill the kitchen with a pleasant aroma. I flipped them and set the timer again, excited to think how my family would enjoy our new favorite side–roasted asparagus.

Later, bowing heads before the meal, thanks would be given to the Lord who had  overseen every moment of nurturing this food for us. Sunlight and soil, rains and growth. Then, the harvest. Preparation for selling. Priced at the marketplace, placed in a bag, purchased. Finally waiting there in the fridge, asparagus fresh and green.

It’s incredible to think on…

While the earth remaineth, seedtime and harvest, and cold and heat, and summer and winter, and day and night shall not cease.

Genesis 8:22

 

{click here for the recipe I followed, but tweaked some }

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