Hut Trip Roasted Asparagus

Saturday morning we woke up late and packed up for our trip up to the Benedict Huts, a 5.8 mile steep climb just outside of Aspen.  Our friends Katie and Grant drove up from Mead for the adventure.  We stuffed our packs with produce and wine and set out on the trail.  After making a couple wrong turns and four hours of uphill drag, we made it to the hut at 6pm and quickly lit a fire.  Once my toes had warmed, I got to cooking in our rather plush, yet finicky, kitchen.

The Menu
Oven Roasted Asparagus
Baked Salmon with Lemon and Dill
Brown Rice with Caramelized Onions
Green Salad with White Wine Vinaigrette (prepared by Katie)

And for dessert: Whirley-Pop and Cadbury mini-eggs, it was Easter weekend.

We spent the evening playing games and laughing, and awoke Sunday morning to bluebird skies and gorgeous views.  After a pancake breakfast and an egg hunt (more Cadbury products), we descended back to reality.  I managed to miss taking any pictures of the food, so I remade the asparagus last night for a photo.  I promise it was the same recipe.

Oven Roasted Asparagus

• 1 bunch asparagus
• 1/2 lemon
• 1 clove garlic
• 2 tablespoons olive oil
• Salt and pepper

1. Pre-heat oven to 375 degrees.
2. Trim asparagus to remove the fibrous ends.  Take off 1-1.5 inches.
3. Spread asparagus on sheet pan and drizzle with olive oil.
4. Slice garlic in thin slices and spread evenly over top.
5. Cut 4 thin slices of lemon, then juice the end over the asparagus.
6. Toss all ingredients to coat asparagus, and place lemon slices on top.
7. Roast for 15 minutes, or until just beginning to change color.
8. Serve immediately. 

Some fun pics of the cabin, the view, an Easter cheers, and good friends.