Augratin Potatoes

1/14/2013

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3 cups diced cooked potatoes (boil for 20 minutes) You can also used canned potatoes.
6 tablespoons butter
3 tablespoons flour
1 ½ cups milk
1 cup shredded cheddar cheese
Salt and pepper
1 cup bread crumbs  

Place potatoes in shallow baking dish.  In sauce pan melt butter.  Reserve 3 tablespoons and set aside.  To the butter add 3 tablespoons flour.  Stir in until well blended.  Gradually stir in milk.  Continue cooking until smooth and thick.  Add cheese and continue to cook until cheese has melted.  Pour over potatoes, mix gently.  Mix bread crumbs with remaining butter and sprinkle over potatoes.  Bake at 400 degrees for 15 minutes.  Then broil until golden brown.

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Roasted Asparagus

1/4/2013

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This ain't you're Granny's asparagus!  My family would turn up their noses to asparagus until I tried this yummy way of preparing it.

2 bunches of medium asparagus
2 tbsp extra virgin olive oil
½ tsp salt
2 tsp minced garlic
Freshly ground pepper
Grated or shaved Parmesan, Optional  

Preheat the oven to 450 degrees. Trim the woody ends from the asparagus, usually about 1 ½ inches.  Lightly peel the remaining stalks (not always necessary, but more of a personal preference).  Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt pepper, pepper, and minced garlic and roll to coat thoroughly.

Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through
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