This past weekend the US Grand Prix of Cyclocross took place in Fort Collins. It is a big, exciting National level race, part of a four race series that help determine the call-ups for Nationals. (The top rider gets called up first and gets to pick where he/she is in the starting line, then the second person is called up, etc. It can earn you a great advantage.)Riders from all over the nation show up to race.
I watch the weather on Thursday and Friday. The course would be more fun it it were muddy. Just as we left Denver, it began to rain. By the time the older juniors raced, the rain was coming down hard and it was cold out. This can be both fun, and difficult. The mud become slippery.
Here's a recipe that I made up last night, happy for coming up with such options now that I have a working stove again.
Roasted Asparagus with White Peach Balsamic Vinegar with Cashews and Shaved Parmesan
Asparagus, cleaned and trimmed, removing the white part at the bottom of the stalk
Sea Salt (Kosher salt would be good, too. Or any large grain salt, for that matter)
White Peach Balsamic Vinegar (actually, any good balsamic vinegar would be great)
Cashews, roasted and finely chopped
Parmesan, shaved or shredded (not the powdered stuff)
1. Preheat the oven to 425 degrees. Clean and trim the asparagus. Line a cookie pan with aluminium foil. Lightly coat the asparagus with olive oil. Lay them out on the foil lined pan and sprinkle lightly with the salt.
2. Roast the asparagus for about 15-20 minutes, or until it is no longer crunchy.
3. Remove from the oven. Transfer to at a serving plate. Sprinkle with the balsamic vinegar, cashews and Parmesan. Serve hot or cold.