Just a simple dinner kicked up with a little bit of fresh lemon thyme from the garden...Super easy dish to make on a day that you just have better things to do other than slave over a fancy meal in the kitchen. I didn't have any lemon handy so I thought that using lemon thyme would be a clever way to impart the wonderful zing that lemon gives to roasted asparagus. A great choice indeed!
Linguine w/ Mushroom Garlic Sauce:
1/2 lbs. linguine, boiled and drained
3 T. Earth Balance Margarine
5 cloves garlic, minced
3 c. crimini mushrooms, sliced
1/2 basil, dried
pinch of salt and pepper
1 T. extra light virgin olive oil
1 T. parsley, dried
Melt margarine in a large skillet, add garlic and saute for a minute. Add mushrooms, basil, parsley, salt, and pepper. Continue to cook until mushrooms are tender, then add the oil, and toss in the pasta. Serve hot!
Roasted Asparagus w/ Lemon Thyme:
1 bunch of asparagus, rinsed well, hard bottoms cut off
1 juicy clove of garlic, sliced in half
1-2 t. olive oil
1 T. fresh lemon thyme, chopped to bits
a few dashes of dried thyme
salt and pepper
Preheat oven to 400 F.
On a small cookie sheet lined with foil, take the halved garlic pieces and smash them hard against the sheet, rubbing it's juices thoroughly over the entire surface (I reserve the smashed garlic to add to my other dish). Spraying a bit of olive oil on the foil can help the process along a bit. Place spears in a single layer then drizzle with oil, sprinkle with lemon thyme, add a few dashes of dried thyme, add salt and pepper to taste. Coat the spears thoroughly and place in the oven for about 20 minutes, checking them once to turn slightly. These are so good that they still taste amazing right out of the fridge!
