Every summer my family and I go to Pawley’s Island for vacation…. well it used to be called vacation but now that I have 3 munchkins it is called a trip! I love that it is such a quiet, peaceful place. It has not been overrun with commercialized chain stores and restaurants. Yes, if you need McDonald’s there is one on the mainland, but on the island there is nothing. While we are there we really don’t do much besides eat, play on the beach, eat, do puzzles, eat, play games…. did I say eat?!?! Most of the family enjoys cooking, especially at the beach where there is a larger crowd to feed- the more the merrier! And by the way, I don’t skimp on the fat or calories while I am at the beach!
2 bunches of asparagus, washed and ends removed
2-3 tbsp extra virgin olive oil
3 cloves of garlic, minced
Preheat oven to 375. Cover large baking sheet with foil. Toss asparagus and 2-3 tbsp of olive oil in pan. Sprinkle with minced garlic and kosher salt. Add fresh rosemary sprigs and roast for 15-25 minutes depending on the thickness of the asparagus. Squeeze the juice of half a lemon over the asparagus before serving.