YAY! We got our new Laptop Lunches Bento 2.0 set! It has the same length and width as the previous bento sets, but it is slightly taller (which is great for fitting in big apple slices) and one of the medium containers also has a lid. In addition, the outer container stays shut better, and the inner containers come in different sizes for different configurations. Very fun.
In this lunch, you'll see some delicious asparagus made from a recipe invented by my friend Christina. She made it for me in early December when she visited me from Maryland, and I've been making it regularly ever since. It's a nice change from broccoli and salad, broccoli and salad.
It's super easy to make. Just cut about an inch off of the bottom of a bunch of asparagus. Spread about a tablespoon of olive oil over a baking sheet. Place the asparagus on the baking sheet and oil, rolling it around to get it coated as best you can. An olive oil sprayer would be awesome for this. Then just sprinkle on bread crumbs (I used organic Panko style breadcrumbs), Parmesan cheese, and spices to taste (I used cracked black pepper, oregano, and parsley). Bake at 450 for about 15 minutes.
Roasted asparagus with breadcrumbs and parm, LightLife Smart Stuffers Chik'n Parm (Chip loves these, but I just hate them), apple NutriGrain bar, Mahatma saffron rice, and a farmers' market winesap apple.