A Good Read and a Recipe

Ruth Duchamp leaves New York in order to find a way to come to terms with a future she fears. She and her husband Alex married not so much in haste as with too little self-knowledge. Attractive without being conventionally pretty, red-haired Ruth is a product of the rock-bound coast of Maine with all that implies and a reserved and practical upbringing.

Even with a winter like the one past.

Spring WILL come!

Oven-Roasted Asparagus

Ingredients 

Original recipe makes 4 servings Change Servings

• 1 bunch thin asparagus spears, trimmed
• 3 tablespoons olive oil
• 1 1/2 tablespoons grated Parmesan cheese (optional)
• 1 clove garlic, minced (optional)

• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice (optional)

• PREP
  10 mins
• COOK
  15 mins
• READY IN
  25 mins

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.