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Happy Valentine's Day!  Valentine's Day Menu below

Asparagus with Lemon Vinaigrette

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Foodie Lit

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Asparagus is a sophisticated vegetable. Make it even more elegant by drizzling Lemon Vinaigrette over the asparagus and this dish is fit for any special occasion and easiest for any everyday meal.  If there are any leftovers, chop them and use in an omelette. 

Our suggested menu is perfect for a romantic Valentine’s Dinner for two: a light fish main course with the Asparagus with Lemon Vinaigrette, and several suggestions for decadent chocolate desserts. Or make them all for a dessert buffet!

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The President of the United States continued, ‘‘Here is what you need to do and I’m afraid it is a list of ‘don’ts.’ Don’t go to work. Stay at home unless you are one of the research institutions working on a cure—like the CDC or a university. Do not take public transportation—if it’s still running in your area. Don’t dine out or go to your favorite bar. I’m asking them to close, along with retail stores. Stockpile food and gas…. I’m advising all schools to close their doors…Keep the children at home. I’ll alert them when it is safe to reopen. Many government offices will close…Hospitals will remain open and temporary morgues are receiving those who didn’t survive….’

Sounds pretty close to martial law, Bob thought, a chill running up his spine.”


If this sounds familiar, you might be amazed to know that Pamela Eglinski published Broken Portal in Rocky Mountain Park two years before the Corona Virus travelled from China to infect the world. Chilling.

Asparagus with Lemon Vinaigrette


Serves 4-6


Lemon Vinaigrette


1/2 cup fresh squeezed lemon

2 tablespoons Dijon Mustard

1 clove garlic, minced

1 tablespoon finely chopped fresh thyme leaves

1/2 teaspoon freshly ground pepper

1/2 cup fine quality olive oil


  1. Mix together the lemon, mustard, garlic, thyme leaves and  pepper.

  2. Slowly add olive oil, whisking as you add it until the dressing thickens. 

  3. You may use immediately or refrigerate until you need the vinaigrette. Lasts 1 week in refrigerator. 



 2 pounds fresh asparagus

1/4 cup butter or margarine


  1. Preheat oven to 400F.

  2. Trim asparagus of tough fibrous ends.

  3. Place in a shallow oven proof baking dish.

  4. Cut butter or margarine into small pieces and dot asparagus with it.

  5. Bake in oven for 20 minutes. Remove from oven and drizzle
    2-3 tablespoons of the Lemon Vinaigrette. Use more to taste.



Expandthetable suggestions

Vegan/Non-dairy: Use a non-dairy margarine

Tip: If you have leftover dressing, use it on other veggies:

steamed green beans, roasted Brussels Sprouts, grilled carrots

or bell peppers.

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