I’m very proud to be involved with an incredible organization called the Doernbecher Foundation. Doernbecher is the children’s hospital of the Oregon Health Science University, and Saturday night was the 14th Annual Heart of Doernbecher auction to benefit the neonatal intensive care unit. The evening raised $820,000 — amazing! I feel very fortunate to have been on this committee and am super excited to be co-chairing next year’s event! I’ll keep you posted on the progress, but if you want to learn more in the meantime I invite you to click here.

The weather could not have been better today. Everyone’s spirits are lifted. The small group at Brycey’s nanny share was outside almost the entire day, which means they’ve been running like banshees. I promised my little banshee pasta for dinner but she zonked out in the car on the way home. Here’s what we’re having when she wakes up:

Asparagus is in season! Can I get an Amen?!

So usually it’s a little bit chaotic when we get home. Brycey settles in from her day and I try to get dinner ready while working in quality time with her. Usually that means we’re cooking together but tonight I must admit that I enjoyed the quiet. The late afternoon sunlight that was warming the kitchen was transporting.

Sauteed Asparagus with Lemon Parmesan Pasta

1 box spaghetti (white or whole wheat)
2 tbsp olive oil
1 bunch of fresh asparagus spears
1-2 lemons
1 large garlic clove, chopped
1 palm full of parmesan cheese
½ tsp fresh cracked pepper

Bring water to a boil and cook the pasta according to the package directions. While that’s cooking, chop the asparagus at a diagonal and saute in the olive oil with the garlic, on medium to high heat for about 8 minutes. When they’re cooked to your liking take them off the heat.

Drain the pasta, reserving about ¼ cup of pasta water. Add the pasta to the asparagus with pepper and parmesan cheese. Add the juice of the lemons and toss. Add additional pasta water if it’s dry.

Serve topped with extra parmesan cheese and lemon zest. This is a 15 minute dish and one that I make over and over again. No kidding, I haven’t met a kid that didn’t woof it down (or a grown-up for that matter.)

Have a fantastic day!


One thought on “sun-spired

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