weekend recap

Okay, I just have to say that the Tomato and Asparagus Pie?? It's my new most favorite vegetable dish ever! I could live on this the rest of the summer!! It's even good leftover and cold! Here's the recipe:

Tomato and Asparagus Pie
1lb bundle of fresh asparagus
1 tbsp butter
1 small onion, chopped
2 medium ripe tomatoes, sliced
1 9" baked pie shell (I used the frozen shells; just thaw and pre-bake according to directions on package)
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
1/2 tsp garlic salt

Trim asparagus and roast (in a single layer on cookie sheet drizzled with olive oil and salt and pepper, 500 degree oven) for 10-12 min.
Let cool slightly and cut into 1 inch pieces.
Turn oven down to 325 degrees.
Melt butter in small saute pan and cook onion until translucent.
Layer in pie shell; half the tomato slices, half the asparagus, onions, the remaining tomatoes, and remaining asparagus.
In small bowl, combine mayo, cheese and garlic salt.
Spread thin layer of mayonnaise mixture evenly over the top of the vegetables.
Bake at 325* for 30 minutes.

I was lazy and in a hurry, and we're not big onion fans, so I left out the onions but sprinkled just a bit of onion powder over the veggies for the flavor.
Mmmm... my mouth is watering just typing this up.
Of course the kids wouldn't eat it... I just saved out some bits of asparagus for them to eat. We loved it though! It's a great summertime side dish, and if you have fresh garden tomatoes, it would be even yummier!! Give it a try.

Oh yeah, and the Grilled Chicken marinade we had with the pie was great also. And we had a couple of perfect grilled steaks last night. Ahhh.. the foods of summer!