Can anyone believe May is already here? It's hard to believe that 2018 is flying by SO fast. Maybe it's just me, but I looked at my May calendar today and it felt remarkably full. I'm a big fan of all of the May events and celebrations, but sometimes I think it pays to take a break especially when things get crazy. So I took my lunch to a picnic spot that I've been wanting to try and I took 30 minutes just to sit back relax, eat and enjoy this view.
I have to say that I'm so glad that I stopped to take a break. I've been meaning to share this springtime picnic recipe for awhile.
It's one of my favorite veggie recipes and it goes great layered on top of bread picked up at the market or served alongside these foccacia bites pictured (recipe here). If you don't have time to make the focaccia loaves, it's usually easy to find a loaf at a local market. Add in some proscuitto and you have a more hearty spread for lunch.
Roasted Asparagus Salad with Roasted Red Peppers
- 1 bunch of asparagus
- Olive oil
- 2 pinches of sea salt
- 1 roasted red pepper from a jar
- salt and pepper to taste
Preheat oven to 425 degrees F. Trim asparagus and arrange on a baking sheet. Drizzle on olive oil. Sprinkle on salt. Place in oven and bake for 10-12 minutes (or until asparagus is bright green green and has a strong asparagus smell). Sometimes it cooks really quickly!
Asparagus is one of my favorite veggies so I can eat this well into the summer months (not just spring). I hope you enjoy it too!
What are your favorite things about spring? I'd love to hear what you all are up to this month! Is May crazy for you too?
A behind the scenes video that I posted on @picnicperfectco while enjoying this picnic