And just like that it’s almost August! Summer, where have you gone? Anyone have any tips for prolonging these next few weeks? If so I’m all ears. Besides being the first week of August, next week is also my last official week of summer break. True to style, we have packed a lot into it already. Robert has an end of the summer party with his tennis buddies on Sunday, my mother and sister are tentatively coming for a few days of girl time Tues-Thurs and then we leave for North Carolina to spend the weekend with my grandparents. On top of all of that (in just the first week!) we also celebrate my birthday and the anniversary of our engagement in August   Robert and I got engaged in Las Vegas while on vacation with my family and it was hands down the best few days of my life. Our wedding was absolutely amazing, but getting engaged in Vegas was SO MUCH FUN! I’ll be sure to recap that fabulous trip next.

 

It probably isn’t traditional to celebrate the anniversary of your engagement, but Robert surprised me last year and I sure hope it becomes a yearly tradition (hint hint). He set his alarm to wake me up after he left for work and I found a sweet card by the bed telling me to get up and get ready because he was on his way home to pick me up for a breakfast date! There aren’t many things I love more than a breakfast date, and the fact that Robert took an hour away from a busy work morning meant the world.

 

It was such a sweet surprise and a nice low key way to celebrate the best “yes” I’ve ever given.

 

As summer winds down, I hope everyone is taking advantage of all the yummy produce it has to offer. I guess technically asparagus is a Spring vegetable but whatever, we’re still enjoying it in this neck of the woods. Full disclosure, I used to dislike asparagus. It’s got a pretty distinct flavor, it definitely makes your trips to the bathroom more fragrant and getting a thick, not quite done stalk is quite unfortunate. Luckily, as my taste buds have matured and as I’ve been exposed to fresh, well prepared asparagus, I’ve developed a new appreciation for the pointy green little guys.

 

I am all about easy when it comes to sides and this one couldn’t be easier. It’s also got a very short ingredient list which is always a plus. It goes perfectly as an accompaniment to grilled meat or fish, or can be topped with a sliced, hard boiled egg and crisped bacon for a protein/vegetable filled breakfast or light lunch. Talk about versatile!

Hope you enjoy this easy side as you soak up these last beautiful days of summer! Have a great week!

 

Pan Roasted Parmesan Asparagus

Ingredients:

1 Bundle Fresh Asparagus, thick stems trimmed (cut about an inch or two off depending on thickness)

2 tsp. Olive Oil

2 Tbsp. shredded Parmesan Cheese

Juice from 1/2 a Lemon

Salt & Fresh Cracked Pepper

 

Directions:

1. Heat olive oil in a saute pan over medium heat. Once hot, add Asparagus and sprinkle with Salt and Pepper. Stirring occasionally.

2. Once asparagus has begun to blister and is cooked through, sprinkle with lemon juice and cook for an additional minute.

3. Remove pan from heat and sprinkle with Parmesan Cheese. Serve immediately.