Spring asparagus, pork chop marinade

The grocery stores have gotten to where you can find asparagus year-round, but the ones you get in the spring are much better in my opinion.

I like to keep it simple and roast my asparagus on high heat with just olive oil, salt, pepper.

This recipe is pretty simple too with the addition of garlic, lemon juice and lemon zest. A quick side for any meal. The same recipe can also be used for roasted broccoli.

Lemon Garlic Roasted Asparagus

1 bunch asparagus (1 lb.)

2 cloves garlic

1 tbsp olive oil

1/8 tsp salt

1/8 tsp freshly cracked black pepper

1 fresh lemon

Preheat the oven to 400. Rinse the asparagus well, then trim off the dry or woody end of the stem (usually about one inch needs to be removed from the ends). Mince two cloves of garlic.

Line a baking sheet with parchment paper or foil for easy cleanup, if desired. Place the trimmed asparagus on the baking sheet along with the minced garlic. Drizzle the olive oil over the top, then add the salt and pepper. Toss the asparagus until they are coated in garlic, oil, salt, and pepper.

Transfer the asparagus to the preheated 400ºF oven and roast for 20 minutes or until they have browned to your liking. Roasting time may vary depending on the girth of your asparagus. Stir once halfway through roasting.

While the asparagus are cooking, zest the lemon using the fine side of a box grater or a small-holed cheese grater or rasp. You'll need about 1 tsp zest. After zesting, cut the lemon into wedges.

Once the asparagus are roasted, add the lemon zest and a couple squeezes of lemon juice. Toss to coat. Taste and adjust the salt or lemon as desired. Serve with the remaining lemon wedges.

—kwc— Here’s another easy grill recipe and you probably have all the ingredients in the pantry. And who doesn’t need a new recipe for thin, bone-in pork chops?

Easy Grilled Pork Chops

1/4 cup honey

2 tbsp vegetable oil

1 tbsp apple cider vinegar

1 tsp ground cumin

1/2 tsp red pepper flakes

Eight 1/2-inch bone-in pork chops

Salt and freshly-ground black pepper

In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Sprinkle both sides of the pork chops with salt and pepper and place in a resealable plastic bag with the marinade. Let rest on the counter for an hour.

Heat a grill over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes.