There is this thing happening where everyone feeds the baby junk. It happens because she still says *nom*nom*nom* when you give her something delicious to eat. Everyone wants to hear the nomming. It's only natural. Sadly, though, I am going to have to intervene because I'd really rather that we not break the kid who will happily eat vegetables. Sometimes she even noms about vegetables.
(Green beans, man. Green beans are all that.)
Thus, vegetables have been happening more lately.
Note that I didn't say EFFORT has been happening. That's just crazy talk, right there. Nope, I'm doing the no effort vegetable thing. Blue potatoes with asparagus thrown on the grill counts.
And it's delicious.
(Even when it ends up a bit overcooked because life happens.)
Grilled Potatoes and Asparagus
1 pound asparagus spears
3/4 pound baby blue potatoes (or whatever color of baby potatoes makes you happy)
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove minced garlic
1 teaspoon rosemary
salt to taste
Parmesan cheese to taste
1. Start by cleaning all of the potatoes and asparagus. Cut the potatoes in half and the asparagus into 2-3 inch pieces.
2. Throw the asparagus, potatoes, olive oil, vinegar, garlic, and rosemary onto a large sheet of aluminum foil. Fold the foil over until you've completely enveloped the veggies.
3. Throw it on the grill. Grill temperatures vary wildly so you'll have to go based on what you know about your grill. These should take about as long as an ear of corn.
4. Things are done when the potatoes soften. Empty the potatoes and asparagus into a bowl then toss some salt and parmesan cheese on there.
5. Happily watch the tiny baby gnaw on asparagus like it's the best thing ever.