Roasted Asparagus with Balsamic Browned Butter
I know what you are thinking.
“Another asparagus recipe?”
“I don’t even like asparagus!”
“If I see another asparagus recipe I’m going to gag myself.”
“With an asparagus.”
“But should I peel it first?”
“Are thinner asparagus less gaggy?”
“And why are there songs about beans and their bathroom side effects but not about asparagus?”
I have no clue on that last one, though I do have a few salty lyrics in mind.
I share those only with my children. Mid-hollering about why they don’t want to eat asparagus.
It’s hard to say, “Ewwww!” when you are laughing.
But with you, I share not only a recipe, but knowledge:
1. Asparagus should be picked the day the shoots come out of the soil, otherwise they quickly grown into leafy ferns. This is why they taste the absolute best the day they are picked and why I am waiting to buy my asparagus until I can get them at the Farmer’s Market on Saturday.
2. If asparagus are fresh, they shouldn’t need to be peeled. Again, I’m buying mine Saturday.
3. Asparagus spears, much like people, are the size they are, are the size they are, are the size they are. The skinnier spears aren’t younger and thus more tender. Size doesn’t matter.
4. White spears, also much like people (namely me), are white because they’ve been deprived of sunlight. Understandably, they taste less “green” then their green siblings.
5. Despite what you or my children think you know about asparagus, they are delicious!
Roasted Asparagus with Balsamic Browned Butter
Adapted from Cooking Light.com
Serves 4
- 20 asparagus spears (about 1 pound), trimmed and cut into bite-sized pieces
- 1/2 t. extra-virgin olive oil
- 1/2 t. coarsely ground sea salt
- 1 T. grass-fed/organic butter or extra-virgin olive oil
- 1 t. reduced-sodium soy sauce, tamari or Braggs or coconut aminos
- 1/2 t. balsamic vinegar
- Grated lemon rind
Preheat oven to 400°.
Arrange asparagus pieces in a single layer on a baking sheet; lightly drizzle and toss with 1/2 t. olive oil and sprinkle with salt.
Bake at 400° for 12 minutes or until tender.
Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. (You can skip this step if using olive oil.)
Remove from heat; stir in soy sauce, tamari or aminos and balsamic vinegar. Drizzle over asparagus, tossing well to coat.
Garnish with grated lemon rind and serve.
So crisp, sweet, tender and savory.
If you don’t like this asparagus…
well, I’m not going to say there’s something wrong with you.
But there’s a good chance there might be.
Or you could just be four-years old.
In which case, I haven’t give up on you yet.
I have a little song you might like.
But take a bite first.
“Asparagus, asparagus, how tasty ye be!”
“Whenever I eat you…”
I’ll let you finish that one on your own.
And if you still don’t want it,
I’ll finish your asparagus.
Edited to add: Some of you have asked me if my diet has changed and the answer is essentially no. My family has always been a little more flexible than most when it comes to adhering to labels, and as I’ve mentioned briefly, I’ve been having some personal health issues lately, so I’m playing around with some things and seeing what helps and what hurts. I think it’s really important for all of us to listen to our bodies and make our own choices. My health is my priority.
In addition, I’m working with Cooking Light as a part of their Blogger’s Connection. I wanted to adapt their original recipe to make it vegan-friendly, which I did in this instance, and I hope to continue to post recipes that are accessible to everyone, regardless of what their choices may be.
Thank you for keeping your comments respectful!
I just bought a big bunch of asparagus today to go with a lentil loaf I’ll be making later this week. Love this recipe!
I also adore your new profile pic with you girls – joyful!
~Rebecca
Excellent! Thank you, Rebecca. Psst…there’s an awesome lentil loaf in the new book! Maybe for Easter next year
I love asparagus! Okay, strike that. I love it asparagus when it is roasted. Because otherwise…blech.
When it is overcooked, it’s just miserable.
I’ve been allll about asparagus lately. Can’t wait till I can find it locally. Yumm. I am itching to make asparagus risotto.
Mmmm. I am just praying our market has it this weekend!
LOVE asparagus risotto!
Thanks for another great recipe! I’m looking forward to using a few of your’s for Easter brunch with the in-laws.
Great! I hope you guys have a wonderful meal together.
So yeah, it’s guaranteed I’ll love this – no question!
Okay, then I just wasted my song on you.
oh sarah…you can never waste a song on me. i sing the pickle song literally every time i eat one (which is often)
Bah bah pickle pickle…
My sister-in-law sang a song about asparagus and all it’s glory years ago and to this day I sing it every time I have asparagus and occasionally mesclun greens–there must be some chemical similarities. But regadless, asparagus are awesome and this recipe looks awesome too!
Oh yum, I happen to love asparagus and balsamic vinegar, so I can’t wait to try this out! I’m ridiculously excited for the farmers markets to open up around here. Sadly, growing up I thought that I didn’t like asparagus (I was a very picky eater) and my grandparents grew it in their garden. It was only after they moved and no longer had a garden that I realized I actually love asparagus – I will never forgive myself for that one. Some day I’ll have to grow my own to make up for it.
Maybe if my mom had sung me that song…
Haha, great post, definitely brought a smile to my face.
Oh man, homegrown asparagus has got to be the best!
Are you not vegan anymore? Just curious!
Can’t wait to try this recipea… Looks great!
Nope. I’ve answered this in the comments already on previous posts, but due to some adverse health issues with soy, I’ve started incorporating some locally-sourced dairy products that I was already feeding my family.
I was curious too! Thanks for responding, Sarah.
Thanks, Gena. I truly admire the ideals of the vegan lifestyle. Right now it’s not the best choice for me, but I appreciate your respect for that and as always value your friendship. <3
PS I intend to continue to provide vegan options for all of my recipes when possible. This is not going to change!
Are you planning a post about it? I read all your posts but don’t often have time to comment or read through the other comments, many may have missed this! I’m thinking of adding back some dairy, so I’m wondering how your transition went.
I actually don’t plan to. If you have questions, I’m happy to respond to an email. I think we all have to choose what is best for our own health and happiness.
Thanks!!!!!!
(my “thanks” was in response to “I’ll continue to provide vegan options”…. )
Thanks for the offer to send an email, I might be in touch at some point, as I’m curious about the adverse health issues you had with soy. I don’t eat a lot of it, but am interested in terms of a ‘cautionary tale’!
Nothing horribly drastic, Jill, just a basically awful gastrointestinal response that built over time and that became so severe that it made me want to avoid it. I don’t seem to have a problem with tempeh, just tofu and the more processed “fake” meat products and spreads.
Awesome, thanks for saving me an email
I have the same problem with soy products. Every time I eat tofu, my stomach hates me. I am not vegan or even vegetarian but do like to eat meatless a night or two a week. It saves money on the grocery bill and reduces my consumption of meat. It makes me a little sad because I actually love tofu.
As do I. Like LOVE LOVE it. But now cannot even be around others after eating it and kind of want to die.
I understand the avoidance of the foods that upset you/your stomach, but why add back the animal products instead of just continuing as you were without them? I’m all confused. If Earth Balance upsets your system, is the only option or best option to use butter? Why not create amazing recipes without either? And no one NEEDS to eat tofu to stay on a vegan diet. Sorry, just shocked and confused at this juncture.
xoxo,
Wendy
yes, this exactly!
P.s. I am not a vegan, never have been a vegan, probably never will be a vegan–not that there’s anything wrong with being vegan–it’s a health question for me, not an animal rights question.
I think somehow the forest has gotten missed for the trees on this little tablespoon of butter in Cooking Light’s asparagus recipe. In the past few weeks I have responded to readers who have asked about why I have included eggs and other dairy products in my diet. I have been turning to these whole foods as protein sources, as I am avoiding soy, gluten, fake meats and protein powders (eliminating what used to be key protein sources for me) due to several health issues I am dealing with.
The butter in this recipe doesn’t come in because of eliminating soy, tofu or the like. The butter comes in because my family has always eaten butter (they’ve never been vegan) and when preparing food for my family now, I no longer avoid what they are eating simply because it is not vegan.
Wendy, you know I like you very much and that I respect you, just as I like and respect all my readers. I really have said all I really do wish to say on the matter and would like to spend the last few days leading up to Easter in preparation for my very favorite holiday.
Thank you all. And Happy Easter!
Sorry, I hadn’t read all of the comments here before I posted mine. I just chimed in as soon as I had a question and didn’t read any further. I didn’t mean to take you away from the more important life stuff. Thanks for the Passover wishes. Have a wonderful Easter with your beautiful family.
No, don’t apologize. Like I said, we’re friends.
Just wanted to add for you and everyone else, you are always free to leave out whatever ingredients you want from my recipes or anyone else’s and adapt them to meet your needs. Thanks again for your well wishes. <3
I have the same problem with soy…I finally narrowed it down! I went vegan last October for health and compassion reasons, and I have had so much fun…except for the soy part. It seems that whenever I eat something that is highly processed I have problems. Glad to hear tempeh seems to be okay with you, I was holding off trying it.
Thanks for offering the options, I love that you tout locally grown/raised. That’s so important!
Oh and sorry, I just read all the way down the comments. No more discussion necessary! I still love your blog!!
What is grass-fed butter?
I’ve been buying grass-fed butter lately rather than just “organic” because it is from cows that are fed grass. I get it at our local health food store and it’s from a local farm.
If you can’t find it locally, Kerrygold butter(which I buy in bulk at Sam’s) is grass fed imported from Ireland. I’ve seen it at most grocery stores. Their cheese is awesome too!
Thanks, Tamara.
Oh man I LOVE asparagus. My entire family hates it, though, so I guess that’s good because I get it all to myself!
I thought I disliked asparagus up until this year, at which point I realised I don’t like them if they are (i) fresh and (ii) prepared well. I like the look of this roasting method!
I totally agree! That’s why I’ll delegate lots of tasks this Easter, but I’m in charge of the asparagus.
So simple and so good looking. I really loved all the little facts too! I did not know that they had to be eaten so soon.
They just taste far better when they are fresh!
I suppose you could say the same for most produce
So, so true. And why I’m trying to convince my husband to dig up half our yard and plant a garden!
That is so fantastic! Do it Pea Daddy! DO it!!!
We planted asparagus in our yard this year (along with some other early crops.) Takes asparagus two to three years to be ready for the first harvest. The first year it has to be cut down (and I think the second too…)
I’ve read this as well! I’m so impatient, I’m not sure I’d be a good asparagus farmer.
Don’t worry about digging up the yard! Just do raised beds! They are so much simpler and you don’t have to fight as many weeds, or work to make sure your soil is adequate. It can be a little costly to get started due to the cost of the frames (wood or blocks usually) and the initial compost/garden mix expenditure to fill them, but they seriously make gardening SO much easier! I love my raised beds and have had so much more luck with them than I ever did with an in the ground garden. You can check out my blog for pictures and info if you are interested. Oh, and you can start with just one or two and see how you like it before adding more. That is what we did.
Love asparagus although I did just down a cup of tea after eating about a pound of it for dinner earlier and am not looking forward to the bathroom trip before bed. How can something so tasty do such foul things in that regard?!
No joke. I limit myself to how much to eat at once because of that.
My husband and I make this all the time! I like to sprinkle Parmesan cheese on top. So good.
I love asparagus and everything is better with butter. Glad you’re embracing
And balsamic…I make balsamic reduction with a little brown sugar ALL the time. It’s one of my fave things, ever. I swear, I could drink it. Lol
I do the same thing with the balsamic. Yum!
I can’t wait for local asparagus!!! I love the lemon zest curls on top…how beautiful!
And I didn’t know that about asparagus thickness…I totally thought skinny ones were younger! Does it have to do with how early/late in the season it is?
No, I think it just has to do with the size of the plant itself. Some asparagus are just skinny and some are just not!
I know you don’t like labels, but I was wondering if you still follow a vegan diet? This recipe looks great! x
Sorry I just saw you answered this for another commenter…. thanks x
Not a problem. I understand the general curiosity, but hope that this site has and will always meet everyone where they are in the eating spectrum, regardless of where I personally am.
Food and diet choices tends to be so personal and emotional. As a vegan I was curious, because I care deeply about the vegan “cause”… but I will continue to read every day and enjoy your recipes, even if you do eat dairy! I really appreciate you including vegan options. You’re still one of my favourite bloggers and cook book authors x
I grew up thinking I hated it. Wasn’t until I cooked it a year ago that I realized I liked it. Preparation is key, as you have stated. It can easily be destroyed. One wrong cooking move and it is all over. However, I also spent fifteen years thinking I didn’t like rice. The first time I had it, it was under cooked and crunchy. I thought all rice was crunchy.
I made the soggiest pot of rice with dinner last night. My family wishes it were crunchy!
Roasted asparagus is my favorite! I’m counting down the days until it shows up at my farmers market.
My four year old loves asparagus. He will eat it before anything else on his plate. I love it! And him!
Aren’t there alternatives to soy that are still vegan? With all due respect, the turn to dairy seems hypocritical to me for someone who so adamantly opposed animal products before, and more specifically, who preached the negative impact of dairy on one’s health.
Of course. But my family has always eaten dairy and having us all on the same page just makes sense. I hope you can respect that as well.
Really? How do you prepare it to make him eat it so eagerly? My 5 year old son does fairly well with vegetables, preferring raw to cooked, so was curious as to how you cook your asparagus? My Fiance throws it into a glass dish with tons of butter & some spices, then lets it bake about 20 minutes. It’s good, but soggy and very “buttery.” Always looking for better ways!
I love me some asparagus. And they are perfectly in season now. Thanks for the totally doable, easy recipe!
I just laughed out loud waking my 2yr old sleeping on the boobie(still)! You are hilarious and this looks so delicious! Yum!
Oh man! Lulu weaned at 18 months (not by her choice!) so I feel your pain. And actually miss it…
Yay! Spring produce recipes make me happy
I’ve just been noticing your recipes are leaning a bit more to the vegetarian side, no? Love them either way! But are you still a vegan/have you made a recent switch to more vegetarian diet? Just curious!
Hi Maddy, I’m not trying to avoid your question, I’ve just answered this a few times in the comments for this post (and others) already and think you’ll find your answer there. Thanks!
I love asparagus any time and any way!
One of my FAV veggies!
There is no such thing as too much asparagus! I’ll eat all the asparagus I can get my hands on
Clearly your blog is an inspiration and great source of enjoyment to your many enthusiastic fans. No doubt they would welcome a post discussing your decision to adjust your vegan diet. I daresay that this could even be considered a proper courtesy. From an ethical point of view, as one becomes a role model to many through one’s healthy living blog, one takes on a responsibilty to account for changes in one’s dietary principles. On the other hand, your blog is your creation which you are free to elaborate as you wish. I think I speak for many in respectfully requesting an insight into the evolution of your dietary adjustment. Many thanks.
Hi SF–
Honestly, I’m a little bewildered as to all this discussion. It’s hard for me to fathom so many people are putting so much emotion and concern into what I personally eat and the 1 tablespoon of butter that was in the asparagus recipe. I’ve always provided vegan and non-vegan options in all my recipes. This recipe is no different. I mean no disrespect, but I don’t really feel a desire to disclose/defend my personal food choices when the tone and content of this site hasn’t and won’t change. I truly value you as a reader, and I am sad if I lose you and others because of this, but I hope you’ll respect my decision.
I never suggested or implied that you would lose my readership if you did not write a post about your inclusion of dairy products into your personal dietary repetoire. I only stated what seems to be the obvious yearning on the part of your readers for some insight into this personal choice; one which is new to us. You have clearly replied here that you do not wish to do that, and that is in no way disrespectful to my request. To close my comments regarding this subject, your bewilderment regarding other peoples’ interest in your personal diet is bewildering to me given that your blog is focused on the lifestyle of your family with fun, healthy food as leit-motif. With respect. Read you later.
I appreciate your candor and respect. Thank you.
Well, I personally am curious about your personal food choices because you made such comments as “a veggie mom feeding her kids right!” as well as told stories of Lulu and Gigi saying things like “we don’t eat animals because we love them.” On more than one occasion you spoke of the ethical aspects of your veganism (as well as the health aspects, which you seem to have changed your mind on).
I don’t think anyone would vilify or force you to defend your food choices, but when you made your name and your reputation on being a vegan food blogger/vegan author, it is slightly jarring to see “Asparagus with Browned Butter” on your front page. Especially when you’ve only mentioned your reasons for including dairy back into your diet in the comments (which, lets be honest, most people don’t read). Maybe that’s just me, though.
I appreciate that, Kat. I’ve decided to edit this post to hopefully address your concerns.
MP, I’m bewildered by your bewilderment.
Honestly not meant as a criticism, but I know you’re a smart cookie, so I can’t help but feel your confusion over this issue isn’t quite ringing true. Your bio used to read, “A veggie Mom feeding her kids right!” and you have made many statements in the past about dairy (“mmm, mucus!” about Lulu’s cottage cheese or, “and nobody died…” after a recipe – both of which I found funny, so they stick out as examples) and meat, so it’s natural that your readers are going to be surprised when you start adding butter to recipes without comment. While you did have butter as an option before, it was always preceded by Earth Balance or other non-dairy spread.
Also, a lot of people don’t read the comments, so they may not have seen your explanations. I agree with Angela, a blog post wouldn’t go amiss. You seemed so staunchly vegan in the past, and I think it’s natural that people would be curious at the thought process behind the change. You’ve built a very strong brand, and when brands change, people always question it and want to know the reasons why.
I hope you’ll post this comment, because I mean it with respect.
Jennie, of course I’ll post your comment. So long as things are respectful, I have no problem with others voicing their opinions. I’ve updated the post to address concerns and I hope that this, in addition to how I’ve responded to other comments, helps sort out the confusion a bit. Thank you for your courteousness.
Just as another insight: you have a lot of health-conscious readers, the kind of people who become inquisitive about how people change their diet/ lifestyle/ exercise regime, etc., and feel better because of it. People seem to want to see what makes others feel good/ healthy, and try it themselves. I think you may feel overwhelmed by the attention you’re receiving, due to the nature of your blog, but people are simply curious. I think people may actually be more curious because of the fact that there never was a “here’s a small way I’ve changed my diet” post.
I myself used to be vegan, and when I stopped being vegan, I did write a post explaining why. Yes, I still did get a couple, “you’re such an idiot” responses/ emails, but generally, people were fine once I shared why. They were curious why, but ultimately most didn’t care one way or the other. It’s the same way now. It’s been years, and now being a dietetics student, sometimes the topic of veganism comes up. If i ever mention that I used to be a vegan, someone inevitably is curious why I stopped – no harm, no foul, just generally curious.
All that to say, I’m not saying you have to write a big post about it – you certainly don’t, it’s your blog, but I don’t think it should be a surprise to you that people are curious. Also, I don’t think you should just expect your busy readers to ascertain information from comments. I certainly never have time to read comments….except when I heard your “answer” was in the comments and I’m killing 5 minutes before I have to leave to go volunteer at a farmer’s market.
Thanks for weighing in, Lindsey. I appreciate it.
Haha my trainer and I were just talking about asparagus yesterday….for some reason, I never really noticed the smell in my pee. Maybe I just eat it way too often that I’m desensitized from the smell.
Oh man, in one of my Dietetics classes we visited an organic farm out here in Maryland. It was so so interesting, but one of the best parts was wandering around the farm with our guide, and we happened upon patches of asparagus growing right out of the ground and she said, hey, you want some? And we just picked the raw asparagus and got to try it and I have to tell you, it was unbelievably delicious. She also advised us that it would not taste so delicious trying to eat the raw asparagus at the grocery store…
Farmer’s market all the way! I was seriously shocked that day at how much of a difference organic/buying from the farm really can make on taste and quality.
I can’t wait to test out this premise! Our Farmer’s Market only starts up this Saturday, so I had to use supermarket asparagus for this batch. If it was this delicious, I can only imagine how great it will be with the good stuff!
I need to get on the brown butter train! These look awesome. Totally worth the pee smell
This looks so nice and springy. Perfect to bring to the in-laws for easter dinner! I never noticed my pee smelling weird with asparagus, green maybe. I notice it more when I drink a ton of coffee to stay awake and cram for a test. TMI? Sorry! Tell me I’m not the only one.
Sorry for jumping in – I had heard that it doesn’t effect everyone the same way – something to do with body chemistry. I did a quick Google search and it looks like it was the topic on the Today show at some point:
http://allday.today.msnbc.msn.com/_news/2011/05/04/6582893-answers-from-today-why-does-asparagus-make-your-urine-smell?chromedomain=bodyodd
That is crazy! Thanks for the link!
I think you are quite lucky in that regard, Annie!
Love the idea of Balsamic Brown Butter… alliteratively lovely too!
You can post all the asparagus recipes you want because I LOVE it! I just posted a Smoked Salmon and Asparagus Frittata recipe this morning which is obviously not vegan but I can’t get enough of the ‘gus these days so I’m going to use the rest of my bunch in this recipe. PS. Know that you have another sun deprived white asparagus friend sitting over here!
I’m with you, I LOVE asparagus!!! I can’t wait to try this recipe! I remember the first time I ever tried asparagus – I was in my early 20′s and when I used the washroom, I thought I had a UTI.
I personally can’t get enough of asparagus right now…BRING IT.
I came to ask about the grass fed butter too, but just saw the comments and your reply above. I hadn’t realized that you no longer considered yourself a vegan (I don’t tend to read comments everyday, so it came as a surprise). I would love to see a post on it if you care to share your thoughts on the matter! I’m a firm believer that everyone should eat in a way that is right for them personally; I just think it’s always best to be clear about your intentions to avoid confusion.
Hi Angela, as I’ve said previously in a the comments, I don’t intend to do a big post about the inclusion of dairy for me personally. I understand the curiosity as to my personal choices, but I always have been a little looser than most about what label/style of eating I adhere to. I don’t think the fact that I acknowledge that I made and ate this asparagus with butter affects my message. I’ve always provided non-vegan and vegan options for all my recipes and this recipe is no different. If that muddies my “intentions” to provide recipes to help people to eat better and to provide a fun, lighthearted site to share stories about my family, I truly do apologize. And I mean that with all sincerity. I respect you and my readers quite a lot.
As a non-vegan, I’ve made a lot of your recipes and have always found them easy to adapt in any direction. I’ve also enjoyed your posts since they are always witty and humorous.
I think I too am a bit baffled by the dairy introduction since you have made a pretty strong case for veganism for you and your family. It’s not a big deal and doesn’t change my life but you seemed to stand on a veganism soap box for a while and now it seems a little hypocritical? Don’t take this as criticism since your diet will not affect how often I read your blog, however, the change does peak my interest.
Thanks, Annalisa, for your compliments and for reading. With respect to your concerns, I’ve addressed things pretty directly here in the comments already, but wanted to reiterate that dairy has always been a part of my family’s diet and an option for my recipes. I apologize for any mixed messages or if I have in the past taken a stance that was “soap box-y.” (Look at me, making up words!) I regret if I was not respectful of everyone’s right to make their own personal choices as to what goes on their plate, with no judgment from me. In any event, thank you for your courteous comment.
Just wanted to add, I’m not vegan at all, in fact hubby and I follow a paleo diet which heavy on the meat, but I’ve adapted many of your recipes to fit our diet lifestyle(in particular, the zucchini lasagna where I used grass-fed beef instead of quinoa) and I think it’s fantastic. Keep doing what you’re doing!
Thank you–very sweet of you to say.
I guess I am a little behind on the times here since I was on vacation when this was posted and I know its all been hashed out but I still wanted to comment. I’m sorry but I would have to say eating animal products would actually “change your message” since you published a best selling vegan cookbook and many of the vegans who read your blog bought it pobably partially because you are/were vegan! I am guessing the book you have coming out in Spring 2013 would also be under this vegan umbrella. I am sorry to hear you are having health issue related to soy but as others have said you can eliminate soy without adding animal products back in.
Just in time for Easter! Can’t wait to make this and your cauliflower recipe!
James and I were talking last night about picky eaters. He said “It’s so great neither of us are picky eaters, I think that’s why we eat so. well.” He’s right and so are you. Asparagas is delicious and so simple to make. We eat it thrice a week over here. Thanks for the recipe. Will be attempting with grassfed butter!
P.s. I’m so happy to see the Paleo diet seeping into your posts little by little. The caveman cookies, the Mark Sisson reference and the Grassfed butter. It does NOT go unnoticed by one of your biggest fans
Thanks, Jenna. I’m just trying to provide whole food options to everyone based on the little tweaks I’ve made recently to improve my digestion.
I’ve noticed and appreciated the little nods to Palo and traditional foods, too. My way of eating has never been static; I’m always learning and making tweaks for better health. It’s fun to follow your process of figuring out what works for you.
Have you thought about making lacto-fermented pickles? My husband made a batch last fall, and they were the most insanely delicious pickles I’ve ever eaten. They’re slightly effervescent and packed with flavor. It made me unbelievably happy knowing that I was getting a hefty dose of probiotics along with my pickles. I wonder if LuLu would approve.
I have thought about it! I’ve been eating raw sauerkraut and actually just got my kombucha starter in the mail yesterday. Probiotics, grain-soaking (and/or gluten avoiding) and minimizing soy have really helped a lot. Perhaps pickles are next! I think it’d be fun to get the girls (yes, especially Lulu, involved).
I just started my first batch of kombucha on Sunday! I’m very excited not to have to drop $3.99 on a bottle anymore–and to be able to control the sugar content. My husband has been making sauerkraut, and our all-time favorite version is with caraway seeds. My next project is going to be coconut milk yogurt.
I hope you keep us posted on all of your fermented food adventures!
I add caraway seeds to my (jarred) sauerkraut! YUM! I will let you know how the kombucha goes. I’m actually off to buy the tea right now. I have 857 bags of flavored tea, but no plain black tea. Go figure.
HA! my sister was helping us unpack the kitchen stuff in the new apartment the other day… she was baffled by how many boxes of tea i had, most of which only had one bag missing. i always plan on drinking more tea… and then i never do!
i’m going to miss my beaverton farmers market… i know that’s going to be one of the hardest adjustments for me!
Oh I’ll definitely be making this sometime soon. At a farmers market in State College the Amish were selling it as “asper gas”. I cannot see asparagus without mentally pronouncing it like that in my head now ;p
I’ll try to sell Lulu on that at Easter dinner. She’s always down for a good “gas” joke.
My love for browned butter is beyond measure. I go crazy with it and then forget about it. I have some made in the fridge for topping my oatmeal with, but I’ve forgotten. I made a batch of fat bombs last night, thinking of you and now I’m terribly disappointed I’ve never thought to make them with browned butter! That stuff is magic!
Best wishes! XO
Thanks, Sam. I had no idea you could brown butter and then save it in the fridge! You may have just saved me some serious time on preparing this dish for the masses on Sunday. Thank you!
You might also want to try making ghee! It’s essentially brown butter with all the solids strained out, and it keeps FOREVER in the fridge. I love using it instead of butter to fry pancakes… yum.
Thanks for the suggestion, Emily.
I used to hate asparagus until I tried it grilled & roasted. Now I can’t get enough! That also explains why I never knew what people were talking about when they commented on what asparagus did to them. Totally get it now.
You are so fortunate you don’t have that “issue.” It’s rather unappealing.
asparagus is insanely good when roasted. whenever someone says they don’t like a veggie i tell them to just roast it, especially brussels sprouts. get in my bellyyyy
I’ve been making this CL recipe for at least 10 years. It’s always been my favorite Cooking Light recipe. It’s also good on roasted green beans for those times asparagus is not in season.
PS- my 2 yr old loves asparagus…probably because of this recipe.
That’s a crazy coincidence that it’s one of your favorites! I’ve started working with Cooking Light as part of their blog network and was instantly drawn to this recipe!
I can’t believe people don’t like asparagus!! We love it in our house!
I’m certain this will be making an appearance on our Easter table this year. Thanks for sharing the recipe, Sarah!
Great! I hope it’s a hit!
I think asparagus is one of those things people think they don’t like because they have never had it cooked right, my mother-in-law boils it, giving it the consistency of stringy pudding, the first time I had it at her house I seriously didn’t know what it was… We love it in our house!
Thanks for those tips! By the time our farmer’s markets start, asparagus season will be over so make sure to have some extra for us New Englanders!
Here’s another fun fact regarding the bathroom issue: it only affects about half the population. Some scientists believe only 1/2 the population has the gene which causes the asparagus to break down into its stinky counterparts while some believe that only 1/2 the population has the gene which allows us to smell the stink.
Now you know.
PS I like how eloquently you responded to the vegan question. Multiple times I’ve started and stopped a blog post re: how no one dietary lifestyle is right for everyone. I haven’t been able to quite find the correct words to express my feelings. But as a scientist, I feel that our bodies are all so different. I truly believe that a whole foods plant-based diet is the best way to go, I don’t believe its the only way. For me it is about health + quality of life.
Thank you, Kait. I truly appreciate this. And the asparagus pee info
I am drooling! So happy to discover your blog today – and trying Thai fried quinoa for dinner tonight!
Thanks, LindseyJoy! Glad you found us. I hope you enjoy the quinoa!
I don’t typically read comments but took some time to do so today based on the edit to your original post. I am not being judgmental about anyone’s personal choices but I have to say I am beyond baffled about the uproar over one tablespoon of butter.
This is your life and you can live it by your own rules. Those rules need to adapt/flex as kids grow and someone’s nutritional needs change. That tablespoon of butter, or any tablespoons coming in the future, does not change who you are. I totally appreciate the whole vegan idea but was not aware there was a contract that had to be signed.
You’ve been so very polite in your response and I really admire that. My response would have had to include something along the lines of “oh good freakin’ grief” and would have included an eye roll cuz I have teenagers and I know how to do it.
Do what you need to do to take care of yourself and your family. That is the rule that matters.
Thank you so much, Nancy. Admittedly, you’ve brought me to tears. I do respect where everyone is coming from, and of course, everyone is entitled to their opinion. Even so, it’s not easy. But having messages of support like yours are helpful. And while I’m sorry that veganism isn’t working for me right now, it doesn’t change the wife, mother, friend and person I am and how making choices for my health, even if they aren’t popular, will ultimately better able me to serve those who matter most. Thank you again.
Mama Pea, I haven’t been keeping up with the blogosphere as of late, and coming back to it I was disappointed by the uproars and I just wanted to share that you have my support 100%. I completely agree with Nancy- you need to do what’s best for you and your family, and I give you so much credit for going the extra mile. I’ve loved that you always gave vegan and non-vegan options, and that you’ve been honest about how you don’t love the labels. People change and learn new things. It’s life. Whether or not people want to change things for their own families is their call, but there’s no need for anything but support. Stay strong.
Thank you so much, Melissa. Your support means a lot.
Kudos to you for this comment. My sentiments exactly, you just said it much more eloquently.
Mama Pea, I certainly understand where you’re coming from. I am a vegan (for over a year now) and I’m having some personal health issues with it. I think I am getting too much fiber, which creates stomach discomfort and bloating, among other unpleasant things. I don’t eat soy very often, and all my foods are high in fiber. I’ve tried eating white bread to slow my digestion, but it’s not working that well. If I cut back on fiber, then I am losing protein. I am having such a hard time with this because it’s affecting my body in an uncomfortable way, but I am vegan for ethical reasons. I don’t know what to do for my fiber problem and it’s so frustrating. But I definitely support you for doing what you have to do to feel your best, and I’m sure it wasn’t an easy decision.
Thanks, Allie. It hasn’t been easy, but I feel privileged to even have the choice of what to eat when many don’t. Ultimately, what I eat doesn’t define me, nor would I want it to. I hope you come to a comfortable and healthful conclusion for yourself!
Mama Pea:
I too am looking forward to Farmer’s Market, we love the Wednesday one but I don’t think it opens until May (and I’ll be the huge pregnant woman with 2 crazy kids at the berry booth). Hope you have a wonderful Easter weekend my friend!
This looks great. I appreciate that you have always respected everyone’s choices (especially when I post dill pickle fries next to grilled hamburgers on facebook)
PS my kids actually love grilled asparagus with olive oil, plenty of salt, and lemon juice and zest, have they tried that?
Thanks, Cary! Maybe I’ll see you downtown on Saturday morning? I’ll be the crazy lady buying all the asparagus. I’m hoping to find some cauliflower too. And yes, the Wednesday market opens in May. We should grab lunch down there together! The kiddos could play and stab each other with free balloon sticks. I hope you have a wonderful Easter too. It truly is my favorite holiday and I cannot wait to feel His sacrifice and blessings pouring down on us this weekend. Love to you! (PS Saw Kristy at church last weekend…there most be something in the water over there in Silverton!)
Are you and your family fully vegan or just vegetarian? Some of the foods (chocolate chips) aren’t vegan, which is why I get confused. What do the girls do when they go to a friend’s home? If they decided not to be vegan, would you allow them to eat meat?
We are vegetarian. I did adhere to a vegan diet for awhile, but was always flexible when it came to matters like birthday cake, eating at others’ homes, etc. I always have and still do cook vegan recipes most frequently. You can find vegan chocolate chips fairly easily, and the chocolate chips I use are vegan (I buy Trader Joe’s semisweet, which have no dairy).
The girls’ friends all know they are vegetarian and they are so young they haven’t really eaten at friends’ house much. If and when they decide if they want to eat meat, we’ll cross that bridge when we get there. I don’t want to control or restrict their food choices beyond making sure they are making ethical and nutritious choices as often as possible, but balancing that with being children and enjoying the experiences that go along with that. As parents who love our children, we all do the best we can and we just hope others can respect that.
I love asparagus! And I don’t even care that it makes my pee smell funny!
I learned all about asparagus in Biochem class — how it’s actually a genetic lack of an enzyme that causes the smell ~ and only in 50% of people! I’m definitely one of the lucky (stinky) few, but I don’t care, I love it too much!!
Also — thanks for your note on the end regarding your dietary decisions. For a while I followed a restrictive diet that while in many ways was very “healthy”, was not fueling my body properly. The necessity of reintroducing foods I had previously banned was difficult, but I feel so much more freer and right in my diet. And I am much healthier too (weight, hair, skin, hormone/vitamin levels) !! I’m learning more and more that I need to listen to what MY body needs and not the thousand outside voices. Balance is so important and I think the tipping point will be at a different place for everybody.
I absolutely applaud and admire you, Mama Pea!!
Thank you, Rebecca. I am so glad you have listened to your body and granted me the peace to do the same. No admiration needed…just mutual respect!
just wanted to say I did the vegan thing for a few years and ended up with terrible vitamin b12 deficiency and anemia… and I ate TONS of leafy green veggies/took supplements the entire time. everyone’s body is different and I don’t think there’s anything wrong with trying something and then realizing that it doesn’t work, and trying something else. good luck to you!
Totally, totally agree. You actually hit the nail on its head. Thanks, Sam.
i LOVE asparagus……even my kids love asparagus. The more recipes, the better for us! Thanks for sharing!
I actually sorta welcome the changes in this and other recipes. My family is mixed-eaters, so I like seeing options. Your food never fails. You are sharing your God-given talents well, Mama Pea!
Thanks, hon.
To balance out this topic, I’d like to address the asparagus portion of your post.
There is a solution to what I have learned here to be a widely held aversion to the after effects of asparagus consumption.
Although not mentioned in the video, this fixture’s touch screen remote control device sports a deodorizing element that sucks air from the bowl through a charcoal filter.
http://youtu.be/R8jCP_-oBgQ
The question to consider: is olfactory serenity worth the 6 grand list price??
(any resemblance between my pseudonym and the fixture’s lid is purely coincidental)
Oh my goodness. There are so many inappropriate things I could say here, so I’ll bite my tongue.
I appreciate your ability to be flexible. I’m finding it extremely difficult to adhere to a vegan diet in social situations ( it seems rude to say ‘no I can’t eat those cookies you made especially for me-they have an egg in them!’) but hate that I feel guilty for eating animal products on rare occasions. Sometimes I think I’d just like to be “the almost vegan” and eat a mostly vegan diet with animal products reserved for very rare treats. Thanks for sharing your thoughts on the subject!
People peel asparagus? I had no idea! This looks delicious, mmmmmm…browned butter
Ha, love the size doesn’t matter comment! I love me some asparagus so this recipe is right up my alley!!
Love asparagus! I actually eat it every day (buy it frozen at Tader Joe’s) in my salad. TMI perhaps, but I don’t notice the after effects smell anymore! Not sure if it’s because I eat so much of it or what. My favorite way to prepare it is on the grill, but don’t always have the time
I love tofu but can’t tolerate soy at all…terrible gastrointestinal issues…again with the TMI!
As far as your diet…do what makes YOU happy
Your blog & book are well loved at our house & I can’t wait for the new book!
Thank you! As far as I’m concerned this whole post turned into a whole lot TMI all over the place.
“Whenever I eat you…”
Haha…sorry – I just couldn’t resist!
I have bright green pee!
Hope you find the combination of foods that works best for YOU & feel better very soon!!!
That wasn’t even what I was going to say
But I like it!
Oh Sarah. I’m sending you a virtual hug tonight!
Thanks, sweet friend.
From a non-vegan who loves both vegan and non-vegan food, I just want to say that I love your recipes, your blog, your zest for life and your family, and your sense of humor.
I also love your confidence, honesty, and self-assuredness in your decisions with food. I’ve had a rough time finding a good relationship with food for my entire life, and your respectful, yet firm responses to the comments on your change in diet are an inspiration to me.
I know you’re probably done with talking about this particular subject, I just had to pipe up and say that I think you and your blog are awesome.
Thanks so much, Erika. I have tried to be humble and to walk in grace through this. I’m not perfect by any means, but when my heart is in the right place and I rely on my faith to guide me, it’s a lot easier. Thanks again for your support.
LOVE YOU!
I heart mama pea!
Thee way my pee smells after I eat asparagus makes me gaaaag. I want to hear your song. BUT it’s so worth – it might even be my favorite vegetable.
Hope you get your health issues straightened out, soon – I’ve been there and it is NO fun!
Hey MamaPea–I am a long-time reader and I look up to the way you feed your family and hope to do something similar one day. Just curious–is this switch to dairy going to lead to adding in meat/fish? Thanks!
Our favorite “We are starving–what the heck are we going to have for dinner?” choice is to make browned butter balsamic pasta. SO easy and SO good. This seems like a wonderful version of the same thing–we’ll try it soon, since we love asparagus, too, and don’t mind the pee issue. (Which we always manage to forget about until one of us goes to the bathroom and comes back giggling.)
Good grief, some of this has turned a tid bit ridiculous. I’ll start by saying that I’m not a vegan. I have always hate labels, and I eat what is best for me and my family. My husband is a “eat anything you put on a plate” person, I’m a vegetarian, but I still eat seafood and animal products (dairy/eggs). My 2 year old daughter doesn’t like meat, is lactose intolerant, and allergic to eggs- thus for the time being vegan by default. We don’t eat meat at home in general, and only occasionally eat cheese, when it’s convenient to make two different versions. One day, my daughter may decide to eat meat, and that’s her prerogative.
Last I checked, we’re all adults able to make out own decisions about what to purchase and put on our plates. I love the recipes I find on this blog (and cookbook), thus why I keep coming back here. However, I go to other websites for recipes an alter them as needed to fit my families needs. I’m pretty sure we are capable enough to see “butter” and use earth balance, if that’s what we have available and vice versa. It’s silly to attack someone because of the way they eat, it’s a personal decision. I understand being for the “vegan cause,” but mama pea has never proclaimed to be a health food expert or a doctor, so I don’t believe we should expect anything more than awesome recipes from her (no pressure momma pea
)
Sarah doesn’t “owe” anyone except her family an explanation. Maybe we should stop being so concerned about speaking our opinions and pointing out faults or “blurry lines” and just “do you.”
I don’t know, maybe it’s just because I’m potty training, but we have an abundance of big girl panties in our house! MamaPea, thanks for the awesome recipes!
I’ve seen a lot of browned butter recipes lately and have been curious. But my son can’t have dairy products. I googled for options. There was a post that said Earth Balance had a non-soy butter that you could brown. I haven’t tried it yet though. It’s good to have options. I’d post a link but I’m just not good with that kind of stuff.
I love your site. We are big fans of your sweet potatoes fries.
I’m not sure if anyone else had made this comment, for there are far too many to scroll and read most of them- but I appaud you on seemingly trying to eliminate vegan junk food (fake butter, etc) from your recipes and advocating a more whole foods based approach. However, you should not be advising people to cook with extra virgin olive oil. It is not a cooking oil and can be harmful when heated above regular temperatures. You need to alter the recipe for regular olive oil, coconut oil, ghee, etc.
That’s a myth- you can’t completely change the chemical structure of olive oil by heating it for a few minutes on your home stove. It’s a good idea to pay attention to the smoke points of the oils you use, of course, but it’s a stretch to say that olive oil will become “harmful” and that she “needs” to alter the recipe. Here’s a link explaining the chemistry:
http://www.choosingvoluntarysimplicity.com/does-heating-olive-oil-make-it-a-trans-fatty-oil/
On a different note from all this talk about asparagus, the lemon was feeling left out!
Mama Pea- I read regularly, though rarely comment or read comments. I just want to offer some support to you. I read your blog because it is funny, relevant, and delicious. This exchange of comments and curiosity (which I do believe is genuine) is one of the reasons I so strongly resist any kind of “label” like vegetarian, vegan, pescatarian, paleo or anything else. These labels often create separation and animosity where there should be closeness and friendship. I applaud you for making appropriate choices for you, AND for your very eloquent and pleasant responses to the inquiries you have received. Happy Easter! May your day be filled with blessings!
I wasn’t sure where to post this and apologize for it being off topic. Wellll actually after reading some of these heavy comments maybe not
BUT have you seen the recipe for dill pickle dip ?!?! I’m pretty sure Lulu needs it in her life !!
Mama I don’t know what’s going on with the comments but I just wanted to say I hope you and your family are well and are enjoying spring break. I look forward to new posts and especially the release of your newest book. I adore your blog, you and your family seem like wonderful genuine people. Have a happy Easter.
What a discussion this has raised! I think you’re freakin awesome despite what you do/don’t eat! I’m going to the farmers market and am goIng to have to pick up some asparagus!! Thanks Mama Pea!
Ok, I had to backtrack a little and read this post. You’ve obviously had some tough criticism, but as I mentioned on my other comment on the peeps, it can be hard to read between the lines. I have not been oblivious to the changes in recipes lately. These days I am not even surprised when people go back on veganism, it’s becoming just a thing that happens, especially as paleo movement grows and weston price gets popular. I just want to say that I don’t think that leaving out gluten and soy means you have to add in an animal product. I am not the picture of perfect health and I am sure anyone will throw that back in my face who wants to, but my husband doesn’t eat soy and gluten and is a perfectly healthy vegan. Anyhow, just wanted to say that you don’t have to eat gluten or soy to be a vegan. If you want to add dairy and eggs for other reasons that’s your prerogative, just surprised to hear it’s related to eliminating those things.
I am curious about your new book, is it soy and gluten free?
Mamapea,
I’ve read you for years. One of the first blogs I started reading. I dream about meeting over a whole foods salad in a swanky over priced store in Portland. I hope you use butter on your dinner roll. You have gone through a lot and I think what this post says is powerful: listen to your body….fullstop! It’s more powerful than eating meat, running marathons, being a vegan or a couch potato. So often we, I, can get caught up and what we should of shouldn’t be doing and what others amythink. At the end of the day you have to listen to your body. I do get why people are curious about the soy issues, because I personally care that you’re not feeling well…and soy is very popular but does have side effects that warrant discussion. Keep on keepin on. Butter it up. If you do or don’t go back to whatever you do… I really don’t care. I’ve liked you from the get go and what you eat doesn’t impact on the quality of your character.
Love,
M
Love the edited comment!
As I read through the posts I wanted to add that I too have added grass fed butter (the Kerry Butter is awesome) and I don’t tolerate soy. I have also added locally sourced eggs as I have had to go gluten/grain free. You should take a look at the Spunky Coconut website. Her recipe for granola and some bars are really really good. Since I added eggs and butter and taken out grains I seem to have had a resolution to some of my heath issues. I read the GAPS diet book and while it is by no means even vegetarian the recipes for sauerkraut and pickles along with probiotics have really helped my issues. Hopefully the changes will bring a calm tummy!
I just read through these comments for some random reason and a) when I initially read your recipe (which I posted immediately how delicious it sounded) I didn’t even raise an eyebrow to your inclusion of real butter in the ingredients and b) we are totally a family like yours – my kids and husband still eat cheese, eggs, dairy, etc… it is always in our house (just zero meat products) and I am totally fine with that AND I find myself sneaking spoonfuls of yogurt and handfuls of Annie’s Cheddar Bunnies quite regularly
I love a plant-based diet but every once in a while I crave something dairy… and I allow myself that craving. I also totally get the overdose on tofu-issue…. been there when my husband can hardly be in the same room with me 
TMI!!!
Hang in there and your true fans – those who not only love your recipes but also adore your writing and your family will be here right along with you.
Enjoy your Easter weekend. xo ~Rebecca
I made this last night and we loved it. I learn so much from you, Sarah. And now I know that I can roast asparagus so quickly and more easily than steaming…and it all tastes so much better.
I’ve made so many of your recipes that I totally trust you. We had company last night and I didn’t think twice about making them for the first time. If it’s from Mama Pea I knew it would be great!
Excellent! I’m so glad you guys enjoyed it, Jill. I hope you and your family are doing well and have a wonderful Easter!
You are so sweet. Seriously. I’m always amazed that you remember my name.
You have been so kind to me for many years…of course I remember!
I thought this was great recipe and all, until you mentioned adapting CL’s recipes to be vegan and included butter in the recipe.
Huh?
I just wanted to chime in and say (write!) that I don’t care whether you are vegan or not–any recipe written by you is amazing (Crazy Good, even)! And your personal choices regarding your diet is just that–personal. I don’t need an explanation from you as to why your diet changed and I will always read your blog!
I used to work at Cooking Light and it is a great magazine and they are a great bunch of people
I love seeing that you’re using less soy products because I recently discovered the three month old nursling cannot digest dairy or soy… so I’m off both! Makes it tough to be a vegetarian, but I’m still trucking along.
Mama,
Made this tonight as something different from my original roasted asparagus recipe and WOW….we all loved it. My oldest son who is almost 6 ate two servings which is a first for him. Thank you! We will definately be adding this to the rotation! Yum!!!
Andrea
I’ve never been a big fan of soy so I’m looking forward to seeing more recipeas without it! Love the asparagus!!
Made this for dinner last night, so delicious! Great “recipea” and so easy!
Glad you liked it, Whit!
Asparagus, we love it so. I actually roasted some recently, but I also like it raw, cut into chunks in a salad. Lily stole about 3 stalks of it from my cutting board and ate it raw. How awesome is my 4 year old?! And I will refrain from commenting on the vegan commentary I read. To each his/her own, and personally I feel it is inappropriate to question and judge others. Hope your health issues get under control, Sarah!
Thank you, A. <3
I love Asparagus!! This recipe looks delicious….and ignore the naysayers. I don’t just love your recipes, I love your writing too. I don’t care if you start posting steak recipes (which I know you won’t, but just sayin’)
I won’t stop reading. 
Oh, and i wanted to say…I’m experiencing some intense pregnancy cravings for all things potato so, I’m making your dill pickle french fries for lunch. Can’t wait!
I really debated on writing anything, because truly as fan, I didn’t want to come off attacking, like other comments may have done. I’m a vegan–if you can call me that (I am probably considered more of an herbivore, I don’t eat any animal products but my car has leather seats and I have expensive purses purchased before I made this change, neither of which I’ll be getting rid of anytime soon). I eat this way for health benefits, but I love animals as well. Personally, as someone who has followed your blog for quite some time and felt like I have come to “know you” and your beautiful girls through your blog and cookbook, it almost feels as if we have been friends on a “journey” together.
I just wanted to say, that I have always really looked up to you. As someone who is expecting for the first time, I admired that you have been able to raise your family in such a healthful way (I may be wrong, but I vaguely remember you saying that your family had made the switch from vegetarian to vegan). I recommended many mom friends interested in becoming vegan to your blog. You have always given me hope that I can make a healthy lifestyle exciting for my future children.
While your family and your health concerns are incredibly important and in no way any of our business, as a fan to someone who is looked upon as a leader, I personally would have been less confused (perhaps less betrayed?) had you made a simple post, with no personal information at all–just saying health concerns. I would have completely accepted that and moved on from it. But to let it slip through the cracks (and to say it has something to do with a commercialized magazine to some extent) is a little hurtful to the people who have supported you all along. Its like signing up for surf lessons and going out to the middle of the ocean and realizing that the instructor is slowly drifting back to shore, without saying anything to his students.. Just hoping no one will realize that he’s decided not to surf anymore. It’s a little unfair, right? I follow a handful of blogs and 95% of them are not vegan. I’m not going to stop reading them because they’re not vegan.
You and your families health is none of our business, but just a tiny gesture of explanation, instead of a simple “nope!” in your comments, would have been courteous to us who have stuck by you, purchased your “bestselling vegan cookbook” and supported you. I do wish you and your family the best!
My sentiments exactly. I came back and hadn’t been for a while, it was more like a, “WTF?” I searched and searched for a post explaining some sort of change, but nothing. Just seems a little weird, although NONE OF THE PUBLIC’S BUSINESS (and I applaud you for what must have been a hard decision), for someone to make a change that is kind of based around why this blog was here in the first place. Still love you though
Mama Pea, I am sorry! In my opinion, adding butter to the asparagus was genius. The whole reason I do not let people know that I am a full time vegetarian part time vegan is because often time vegans are consider radical. They once again confirmed my fear. It was a teaspoon of butter for goodness sakes! Your recipes and blog have brought such joy to my life. Please focus on all of the people here who enjoy you and celebrate your talents. We love you!
Oh. My. Peas. Thank you for the great recipe that I will now save as a favorite! It’s perfect (with the browned butter:). The only thing I did differently was shake a lot of raw sesame seeds into it, I’ve been hearing lately how much calcium they have, more than spinach and milk!?! And kudos to you, take no judgement from anyone! Keep up the good work! And oh my, your girls are some of the cutest on this planet.
WOW. I believe people are allowed to change. Wouldn’t our lives be boring if we stayed exactly the same until we died? Why would people want you to eat something that was causing you to be sick? Boggles my mind.
I’ve been eliminating processed foods and refined sugars from my diet for the past month. If there is an ingredient that I can’t eat in a recipe, I substitute. And you said you would supply vegan options when possible.
I still love you vegan, vegetarian, pescatarian, ovo-lactotarian, or whatever you want to do.
Thank you, Jessica. <3
Wow I wish I knew about your site last night when I made asparagus, have all of the ingredients could have tried this out. Ah well there is always next time. And I love asparagus so next time will be really soon!