Rosemary Truffle Asparagus

Recently I decided to simplify my life.  This is something I work with my coaching clients on, and since I always want to practice what I preach, so I got to work.  Part of my simplification process was to clean out and reorganize my kitchen (I spend so much time there). One of the best things I did was move my spices out of the standing cabinet and laid them out in the drawers underneath my counter. This allowed me to see them all so much better.

And I moved my sauces, vinegars and other tall “things” out of the pantry (which is across the kitchen) to right next to the stove, for easy access.

A couple cool things happened after I finished; first, I enjoyed  an improved  flow in the kitchen, which lessened the amount of crazy in the evenings, and  I discovered some long-lost treasures that were pushed back and tucked away in the recesses of my cabinets! One of these treasures was this little jar of truffle salt.

This is not something I would normally buy  because truffle-stuff tends to be pretty pricey, but my local grocery store was having a sale, so I indulged.  When I got it home, I didn’t know what to do with it, so I just stashed it in my cabinet hoping that some brilliant inspiration would strike me.  But over the years (yes, years) it just got pushed to the back and forgotten. Well, I found the little guy while cleaning  and moved him up front and center, again waiting for the inspiration to hit me.  Well, second times a charm and the inspiration came a  few days later I when I was making asparagus for company we had in town.  I mean, what better time to try out something new, than when having people over for dinner! Right?!   Well, luckily it was delicious, and I got to feel super fancy for serving truffle-something for dinner.  #lovetofeelfancy

So when I read the Recipe Redux  theme for April, “Spring cleaning: Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs.”

I know I had to share this little tale of cleansing, new life, and redemption…for me and my little truffle salt. 🙂

Here we go!

First snap off the ends of your fresh asparagus.

Then drizzle with about 2 Tbsp olive oil, and sprinkle with a few small pinches of Truffle salt (a little goes a long way), fresh chopped rosemary, and some fresh ground black pepper.  Toss to fully coat.

Spread out in a single layer on a prepared baking sheet and bake on 400 degrees for 15-20minutes until slightly browned but tender and al’dente’.

Enjoy!

See, so easy…and fancy!