Roasted asparagus is an excellent choice for a quick weeknight side dish. Having
Garlic Butter on hand not only adds delicious flavor, you will be more inclined to
use it for all kinds of roasted vegetable recipes. Plus, it’s ready in about 10

1 lb (454 g) medium-size asparagus, about 1 bunch
1 tsp olive oil
Coarse salt and freshly ground black pepper
2 tbsp (30 g) Garlic Butter
Preheat your oven to 400°F (200°C). Grab one to two rimmed baking sheets and
line with parchment paper.

To prepare the asparagus, snap off the woody ends at the base of each stalk (they
are too tough to eat). Place the asparagus on the baking sheet, drizzle with olive
oil and season with salt and pepper. Toss with your hands to coat.
Bake the asparagus for about 5 minutes. Add the garlic butter, breaking it up into
pieces over the top. Continue to roast for another 2-5 minutes or until the
asparagus is tender.
Remove the tray from the oven, and give the asparagus a quick toss to drink in
the garlic butter.
Serve warm to accompany your meal.


One year, I was feeling rather ambitious and grew my own potatoes in the
backyard. And I learned an interesting fact: homegrown potatoes cook faster than
grocery store potatoes. According to my CSA farmer, this is because fresh potatoes
have a higher water content. Now, of course, you do not need to grow your own
potatoes to make this recipe (can you imagine?). I’m telling you this because
cooking times will vary.
For this recipe, the entire steaming method is conveniently done in a Dutch oven
on the stove. Garlic Butter adds instant flavor and in about 30-50 minutes, you’ll
have beautiful, soft and creamy potatoes. It is a wonderful and delicate way to
enjoy your spuds.

4 tbsp (60 g) Garlic Butter
1 lb (454 g) fingerling potatoes, whole
2-3 tbsp (30-45 ml) water
Coarse salt and freshly ground black pepper
2 tbsp (8 g) roughly chopped parsley
In a large Dutch oven, gently melt the garlic butter over low heat. Add the
potatoes and 2 tablespoons (30 ml) of water. Season with salt and pepper and
mix well to combine.
Place the lid on top and “steam” for about 30 to 50 minutes. Cooking time will
vary depending on size and freshness of your potatoes. Have a peek inside every
now and then to make sure the potatoes are not browning too fast. Quick Tip:
Add an additional splash of water to slow down cooking.
To check for doneness, insert a small paring knife into the center of a potato; if it
comes out easily, they’re ready. If there is resistance, continue to cook until soft.



This brings me right back to my childhood. Warm cinnamon sugar on toast….
The flavor is pleasantly sweet with just the right amount of cinnamon. I like to
freeze compound butters to preserve freshness; however, keep a small stash in the
fridge to quickly spread on muffins and toast and to make Convenient Crumbles.

2 sticks or 16 tbsp (227 g) unsalted butter, softened
¼ cup (50 g) sugar
2 tbsp (16 g) cinnamon
½ tsp fine sea salt
To a food processor, add the butter, sugar, cinnamon and salt. Process until well
blended. Use a rubber spatula to scrape down the sides of the bowl.
Place the butter on a large sheet of parchment paper. Shape into a log, roll it up,
and twist the ends to close. Label and date accordingly. Freeze up to 3 months.
To use, slice off whatever you need for your recipes.
Using a mini ice cream scoop, about 1 inch (2.5 cm) in diameter, portion the
butter onto a parchment-lined tray. Freeze until solid, about 10-15 minutes.
Transfer to an airtight container or zip-top bag and label and date accordingly.
Freeze up to 3 months.