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HONEY SRIRACHA SNACK MIX

November 26, 2019 by Sarah Baade Leave a Comment

There are certain foods that we tend to eat only for special occasions. Holidays, birthdays, Super Bowl, etc. I love that it makes those dishes seem extra special. When you eat them, you instantly have memories of those special gatherings – the people you were with or the event you were celebrating. One of those dishes for me is homemade snack mix. Don’t get me wrong, store bought is great and I routinely buy it for road trips. But homemade snack mix? That’s extra special to me. I can recall the smell wafting through the house as it cooked in the oven. The wait for it to cool enough to eat was excruciating but so worth it.

One of the things I love about cooking and blogging is putting a twist on a classic dish. The flavor options are almost endless with something like snack mix. Salty, sweet, spicy… or a combination like I did for this version. The heat of the sriracha isn’t overwhelming. It’s that type of heat that adds flavor and the presence gradually increases as you eat more and more. Similarly, the honey doesn’t cause excessive sweetness; it adds a balance to the heat and the saltiness. The result? A snack you’ll struggle to put down. You might want to just double the batch so you’ll have enough for friends. 😉

Print Recipe

Honey Sriracha Snack Mix

Course: Snack

Cuisine: American

Keyword: Honey, Honey Sriracha Snack Mix, Snack, Snack Mix, Sriracha

Ingredients

1/2 cup unsalted butter
1/4 cup sriracha sauce
2 Tablespoons Honey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
3 cups Crispix cereal
3 cups wheat Chex cereal
2 cups mini twist pretzels
2 cups Cheez-It crackers
1 cup whole, raw cashews, unsalted

Instructions

Preheat oven to 250°F.
In a large pot over low heat, stir together butter, sriracha, honey, garlic powder, onion powder and salt until butter is melted and all ingredients are incorporated.
Remove butter mixture from heat and stir in all remaining ingredients until evenly coated. Transfer mixture into a roasting pan and bake for 1 hour, stirring every 15 minutes. Cool completely before serving.

If you enjoyed this recipe, you might also like Chili Lime Roasted Cashews.

8 HOLIDAY SIDE DISHES

November 25, 2019 by Sarah Baade Leave a Comment

I’m going to keep this short. We’re days away from Thanksgiving and we need easy side dishes for the big dinner. I’ve got you covered. I’ve gathered together eight of my favorite side dishes. Each one is easy to make, mostly healthy and definitely delicious. Any and all of these would make a wonderful addition to any dinner table.

1. BROCCOLI AND RICED CAULIFLOWER CASSEROLE

2. SWEET TURMERIC ROASTED VEGETABLES

3. LEMON ROASTED BROCCOLI

4. AUTUMN HARVEST SALAD

5. FARM STYLE BISCUITS

6. SWEET POTATO HASH

7. PARMESAN ASPARAGUS AND TOMATOES

8. KALE SALAD WITH LEMON VINAIGRETTE

PUMPKIN BREAD

November 5, 2019 by Sarah Baade Leave a Comment

There are days when I want to challenge myself in the kitchen. Then, there are days when I just want something easy to make. I’ve been spending a lot of time baking challenging desserts lately. It gives me a great sense of pride to accomplish a recipe from my baking bucket list but it can also take a great deal of time and energy. Life is about balance though and I am thankful for easy recipes! These are my go-to when I want something homemade with limited effort. These are also the recipes that are great for passing along to friends.

When I create recipes, I want them to be achievable, not stressful. My goal is for even a beginner baker to be able to have a successful outcome. Something easy to make that is beautiful on its own and tastes amazing. Quick breads are exactly that. Now that we’re in November, I’m hitting up this pumpkin bread recipe on the regular. It is such a hit with friends and a perfect addition to any get together. Flavorful, moist and easy to make. I’m sure you’ll fall in love with this beautiful pumpkin bread.

Print Recipe

PUMPKIN BREAD

Flavorful, moist and easy to make – I’m sure you’ll fall in love with this beautiful pumpkin bread.

Course: Breakfast, Snack

Cuisine: American

Keyword: Pumpkin, Pumpkin Bread, Pumpkin Loaf, Pumpkin Spice

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup unsalted butter, softened
1/2 cup brown sugar, packed
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs
1 teaspoon vanilla extract
1/3 cup milk
1 Tablespoon unsalted pepitas (optional)

Instructions

Preheat oven to 350°F and line a 9×5 loaf pan with parchment paper.
In a small bowl, whisk together flour, spices, baking soda and salt. Set aside.
In a large bowl, beat butter and brown sugar together. Mix in pumpkin puree then add in eggs and vanilla.
Stir in half of the dry ingredients. Add milk and stir to combine. Stir in remaining dry ingredients.
Pour batter into prepared loaf pan and top with pepitas. Bake 55-60 minutes or until cake tester comes out clean.

Notes

In a pinch, you can sub the brown sugar for white sugar. The brown sugar brings out the flavors of the spices a bit more but you’ll get a taller rise from the bread with white sugar.
You can butter and flour your loaf pans if you don’t have parchment paper.

BROCCOLI & RICED CAULIFLOWER CASSEROLE

October 18, 2019 by Sarah Baade 1 Comment

Casserole or hotdish? I only recently even heard of the term hotdish. I’ve looked up several sources trying to get some clarity on the difference between the two. Both include a creamy condensed soup with vegetables and usually meat of some sort. The differences? From what I gather, casserole tends to use a lighter meat like tuna or chicken while a hotdish is more likely to use beef. But honestly, even that seems somewhat vague given you could eliminate meat altogether. The biggest difference seems to be a matter of where you’re from. Hotdish is more of an upper Midwestern term (think Minnesota). Having grown up in Kansas, I’m definitely a casserole gal.

Grab those veggies out of the freezer and soup out of the pantry, we’re making casserole today! Now that the temperatures are finally cooling off here in Texas, I’m ready for comfort food. As you know, I’m also a huge fan of super easy recipes. This is basically a stir and bake recipe – if only every recipe were this easy! You can use it as a side dish or make it the main event. Either way, this broccoli and riced cauliflower casserole has made it onto the regular rotation of dinner recipes in our house. I’d love to hear what types of casseroles (or hotdishes) are your favorites!

Tips

Trying to keep things low carb? Replace the bread crumbs with more shredded cheddar.
For added veggies, you can use a riced cauliflower & sweet potato blend.

Print Recipe

Broccoli & Riced Cauliflower Casserole

This broccoli and riced cauliflower casserole is basically a stir and bake recipe – Comfort food at it's best!

Ingredients

8 oz cream cheese, softened
8 oz sour cream
2 cans (10.5oz each) cream of celery soup
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
10.5 oz frozen riced cauliflower
1 lb frozen broccoli florets
2 Tablespoons unsalted butter, melted
1 cup panko bread crumbs

Instructions

Preheat oven to 350°F.
In a large bowl, mix together the cream cheese, sour cream, soup, salt, pepper and cheddar cheese.
Stir in riced cauliflower then stir in broccoli.
Spread broccoli mixture into a greased 9×13 casserole dish.
In a small bowl, stir together butter and breadcrumbs then sprinkle over broccoli mixture.
Bake 45 minutes. If breadcrumbs are not golden, turn the broiler on and watch carefully until you achieve golden color.

PUMPKIN SPICE GRANOLA

October 9, 2019 by Sarah Baade 1 Comment

I’m going to tell you a secret. This is something I’ve been holding back from you for fear of judgement. Are you ready for it? I don’t like pumpkin spice lattes. I know, it seems almost un-American but I’m hoping you won’t judge me. Seriously though, what I’ve learned over the years is that I very much enjoy it in all sorts of other foods. Pumpkin bread? Sign me up! (In fact, I’m working on my own recipe for a loaf right now.) Scones? Score! Cheesecake? Yes! Just please keep it out of my coffee.

My foodie brain has been stuck on pumpkin spice for weeks. That being said, I’ve also been trying not to overindulge in baked goods. I mean, we haven’t even hit Halloween yet, let alone the major baking holidays of Thanksgiving and Christmas. So, I’m easing into this pumpkin spice craving with granola. Eat it as cereal or add it to yogurt for a parfait. For next level breakfast, mix in some dark chocolate chunks and sprinkle it over some toast with peanut butter or even over French toast. Get creative and let me know how you use this delicious pumpkin spice granola!

Tips

You can substitute the cinnamon, nutmeg, ginger and allspice for 1 tablespoon of pumpkin spice blend.
Store granola in the freezer to keep it fresh and crunchy longer.

Print Recipe

Pumpkin Spice Granola

Warm flavors make this the perfect granola for Fall.

Course: Breakfast, Snack

Cuisine: American

Keyword: Granola, Pumpkin Spice, Pumpkin Spice Granola

Ingredients

2 cups old fashioned oats
1 cup raw, unsalted pecan halves
1/2 cup pepitas
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon salt
2 teaspoons vanilla extract
1/3 cup coconut oil, melted
1/4 cup maple syrup
Optional: 1/4 cup dark chocolate chunks

Instructions

Preheat oven to 300°F.
In a large bowl, mix all ingredients together. Spread mixture out on a parchment lined sheet pan. Bake 1 hour.
Let cool before serving. If adding in dark chocolate, stir in after granola has cooled.

TURMERIC SPICE MUFFINS

September 10, 2019 by Sarah Baade 2 Comments

My daughter loves muffins. Like REALLY loves them. I think she’d eat muffins for every meal if we let her. Unfortunately, she’s not into having fruit or grated veggies in her muffins right now – I think it’s a texture issue. So, I won’t be making my favorite, blueberry muffins, any time soon. I don’t want to fill her muffins with chocolate chips every time either so I’ve started experimenting with flavors and spices. To my surprise, and delight, my girl gave me her stamp of approval on these turmeric muffins. “Mama, I like your muffins” is pretty high culinary praise when your critic is only two years old.

Do you remember that episode of Seinfeld where Elaine wants to donate all the muffin stumps? My brain goes to that show every time I make muffins. To be clear, I do eat my muffin stumps and I enjoy them. This particular recipe did something amazing inside the stumps. I tried various amounts of turmeric with each revision of the recipe. The flavor would change slightly but the color ended up with an ombre type of effect regardless of how much turmeric I added. Cut one of your muffins in half before biting in and you’ll see what I’m talking about. Maybe Elaine wouldn’t have been ditching all those muffin stumps if they had been this pretty inside.

Tips

You can freeze these muffins and then reheat as needed – about 45 seconds in the microwave should do it.
The sugar topping is completely optional but it does add a nice texture and sweetness.

Print Recipe

Turmeric Muffins

Turmeric gives a balance between sweet and savory in these ombre shaded muffins.

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Muffins, Turmeric, Turmeric Muffins

Servings: 12 muffins

Ingredients

1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup milk
Optional: course sugar such as turbinado or demerara for sprinkling on top.

Instructions

Preheat oven to 350°F and line muffin pan with paper liners.
In a large bowl, cream the butter and sugar. Beat in the eggs and vanilla.
In a separate bowl, whisk together dry ingredients. Stir half of the dry ingredients into the sugar mixture. Add milk then remaining dry ingredients.
Scoop batter into muffin pan, filling each cup two thirds full. Lightly sprinkle each muffin with course sugar. Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Looking for other breakfast ideas?

Savory Spinach Turnovers

Farm-Style Biscuits

Vanilla Almond Granola

SHEET PAN DINNERS FOR BUSY WEEKNIGHTS

September 3, 2019 by Sarah Baade 1 Comment

People often think that as a food blogger, I must have it all together in the kitchen. They assume my meals are always planned ahead of time. That I choose healthy options and only indulge occasionally. That dinner is easy to prep regardless of any other activities going on. These assumptions are completely off base. I certainly do enjoy cooking. Why else would I do a food blog? However, dinner at my house is often as last minute as any other household. I reach for convenient foods as often as I do healthy foods. I get in food ruts and end up fixing the same meals every week for a month. My biggest struggle is honestly just getting to the grocery to even pick up any ingredients. What is your biggest struggle for getting dinner on the table? I would genuinely love to hear from you on this.

I’ve met and follow some incredible people through food blogging. One of the things I love most about this community is the support people provide. Blogging is always a work in progress. We work to improve our recipes, our writing, our photography, our styling. My fellow food bloggers understand every aspect of what goes into creating a post. When you start following someone closely, you see their progress. We cheer each other on. We congratulate one another when we see something inspiring. We sympathize when struggles hit us in the kitchen. It is a wonderful thing to have companionship in this space.

Weeknights are about to get easier. For this post, I’ve collaborated with eight of my favorite food bloggers to create sheet pan dinners. I love sheet pan dinners because of how easy they are to make but also how easy they are to clean up. With the school year now in full swing, everyone has a busier schedule and could use an easy dinner recipe. I have been blown away by the variety and creativity in this project. A huge thank you goes out to each and every collaborator for helping me put this together. I hope that you’ll stop by their sites and check out more recipes from these incredible food bloggers!

SHEET PAN BBQ CHICKEN MEATBALLS & VEGGIES

CURRIED PORK CHOP AND POTATO SHEET PAN RECIPE

**Created by Nicolas at Blogtastic Food**
https://www.blogtasticfood.com/curries-pork-chop-sheetpan-recipe/

SHEET PAN GNOCCHI AND SAUSAGE

SHEET PAN HARISSA CHICKEN WITH BROCCOLINI AND CHICKPEAS

DUKKAH AND PARMESAN CHICKEN TRAY BAKE

SHEET PAN CHICKEN FAJITAS

EASY SHEET PAN DINNER WITH SAUSAGE, POTATOES & VEGGIES

**Created by Julia at Julia Recipes**
https://juliarecipes.com/2019/08/30/easy-pan-sheet-dinner-with-sausage-potatoes-veggies/

SHEET PAN ITALIAN MUSHROOMS AND GARLIC BREADSTICKS

SHEET PAN SHRIMP FAJITAS

THREE BEAN PITA SANDWICH

August 25, 2019 by Sarah Baade Leave a Comment

The great thing about food blogging is that inspiration comes three times per day, at a minimum. Breakfast, lunch, dinner and snacks. Any time we go out to eat or have a meal at a friend’s house, I am surrounded by inspiration. My husband recently requested a bean based sandwich. My brain instantly went to the three bean salad available at the Jason’s Deli salad bar. Why not make something similar and pop it into a pita?

I love a dish that can be served more than one way. This is that kind of dish. You can easily serve this up as a pita sandwich (as described in the recipe) but you could just as easily eat it as a salad. Alternatively, I think it could also make a great topping on a baked sweet potato. Main dish or side dish. Either way, I call it delicious. I always keep chickpeas and black beans in my pantry. This recipe is a perfect example of why they are staples.

Tips

You can eat this right away if you want to. However, you will get better flavor if you let the bean mixture marinate in the dressing for 30 minutes before eating it.
If you are packing this for lunch, I recommend packing the bean mixture and the pita bread separately so the bread doesn’t get soggy.

Print Recipe

Three Bean Pita Sandwich

This three bean pita sandwich turns pantry staples into a delicious meal.

Course: Main Course, Salad, Side Dish

Keyword: Beans, Pita, Sandwich, Three Bean, Three Bean Pita Sandwich

Servings: 4

Ingredients

15 oz canned black beans, drained and rinsed
15 oz canned chickpeas, drained and rinsed
15 oz canned kidney beans, drained and rinsed
1/2 small cucumber, diced
1/2 small red onion, chopped
1/2 cup radishes, thinly sliced
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh basil, chopped
1 teaspoon fresh oregano
4 6" whole wheat pita breads, cut in half

For the dressing

2 Tablespoons olive oil
2 Tablespoons red wine vinegar
1/2 teaspoon brown sugar
1/2 teaspoon garlic powder
2 teaspoons tamari sauce or low sodium soy sauce
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Instructions

In a large bowl, mix together all of the beans, vegetables and fresh herbs. Set aside.
In a small bowl, whisk together all of the dressing ingredients. Pour dressing over bean mixture and stir until evenly coated.
When ready to eat, use a slotted spoon to scoop bean salad into pita halves.

If you enjoyed this recipe, you might also be interested in my curried chickpea salad sandwich or my veggie wrap with homemade jalapeno hummus.

PATRIOTIC PARTY SNACKS

July 1, 2019 by Sarah Baade Leave a Comment

I’m so glad I ended up taking this Friday off from work. I’ve been needing a four-day weekend and 4^th of July is the perfect excuse for one! I’ve mentioned before that Texas holds some great childhood Independence Day memories for me. Since moving to San Antonio almost eight years ago, I’ve been making wonderful adulthood memories as well. This year, we will be celebrating our great nation with family. I can hardly wait to watch my daughter play with cousins she hasn’t seen since Christmas. We’ll be hanging out poolside for most of the weekend which means I’m all about the easiest snacks I can make happen while still pulling off a patriotic theme. I’ve put together a short list of what you can make to keep things simple, mostly healthy, and definitely delicious.

Watermelon Salad

Honestly, you can further simply this easy recipe by skipping the dressing. Sure, it adds a little extra something to the dish but if you’re in a hurry, just stick to the basic salad.

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Watermelon Salad

Fresh flavors that are perfect for summer snacking

Ingredients

For the Salad

8 cups watermelon, cut into 1" cubes
2 cups fresh blueberries
1/2 cup feta cheese, crumbled or cut into small cubes
1 Tablespoon fresh mint, chopped

For the Dressing

1 cup fresh blueberries
1/4 cup balsamic vinegar

Instructions

In a large bowl, toss together all of the salad ingredients.
In a blender, liquefy the dressing ingredients.
Drizzle dressing over individual servings of salad, as desired.

Snack Tray

The key here is finding a variety of red and white snacks and adding in some blueberries. Use whatever snacks you like best. Here’s what I used: star fruit, blueberries, cherries, mini toast crackers, grape tomatoes, white cheddar cheese slices, yogurt covered pretzels, red bell peppers, white crackers, and pepperoni.

Fruit Bruschetta

Fruit Bruschetta One thing I love about this recipe is that you can change up the fruit toppings based on preference or what is seasonal. For 4^th of July, I opted for blueberries and raspberries

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Fruit Bruschetta

A sweeter, summery take on bruschetta.

Course: Appetizer, Side Dish, Snack

Ingredients

1 Ciabatta baguette
8 oz goat cheese
1 Tablespoon fresh mint, chopped
1 cup raspberries
1 cup blueberries
1 cup blackberries
honey, for drizzling

Instructions

Set oven to broil.
Slice baguette diagonally into ½” thick slices. Lay out the slices of bread on a cookie sheet and place in the oven for 1 minute or until lightly golden. Remove from the oven, flip each slice of bread over and place back in oven for 1 minute or until lightly golden. Remove cookie sheet from oven and let bread slices cool completely.
In a bowl, combine goat cheese and chopped mint leaves. Spread goat cheese onto bread slices (be generous, it’s delicious!). Top with fruit as desired then drizzle with honey.

Notes

You can change which fruits you use based on preference or what is in season.

Infused Water

The key to infused water is to prepare it a couple of hours ahead of time. Place sliced fruits in a large pitcher and add water. Refrigerate until ready to serve. For this one, I used star fruit, strawberries and blueberries.

Stir-N-Drop Sugar Cookies

I found this recipe in my grandmother’s recipe box and I love using it for holidays. You can change up the colored decorating sugars to adjust for the right color theme.

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Stir-N-Drop Sugar Cookies

Quick and easy cookies perfect for any holiday.

Ingredients

2 eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
zest of 1 lemon
3/4 cup sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
additional colored sugars for decorating

Instructions

Preheat oven to 400°F.
In a large bowl, beat eggs with oil, vanilla, zest and sugar.
In a separate bowl, combine flour, baking powder and salt.
Stir flour mixture into egg mixture.
Drop dough by the tablespoon full onto parchment paper covered cookie sheet.
Grease the bottom of a glass with butter or cooking spray. Dip glass into colored sugar then gently press on ball of dough until dough is ¼-inch thick. Repeat on each ball of dough.
Bake 5-6 minutes or until edges of cookies start to turn golden brown.

Chips & Pico de Gallo

Place a small white bowl of pico de gallo inside a larger white bowl. Fill remaining space in large bowl with blue corn chips.

Print Recipe

Pico de Gallo

Ingredients

6 roma tomatoes, diced
1/2 white onion, diced
1 jalapeno, stemmed, cored and finely chopped
2 Tablespoons fresh cilantro, chopped
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
juice of 1 lime
salt to taste

Instructions

Stir all ingredients together in a medium bowl.
Refrigerate at least 30 minutes.
Stir before serving with tortilla chips.

Flag Cake

This is about the decorations more than following a recipe. Grab a box of white cake mix and bake as instructed on package. Once cooled, cover with cream cheese frosting or cool whip. Top with blueberries and sliced strawberries in the shape of an American flag.

PARMESAN ASPARAGUS & TOMATOES

June 26, 2019 by Sarah Baade Leave a Comment

As some of you may know, I followed a pretty strict vegetarian diet for about a year in 2017-2018. I’ve loved vegetables for as long as I can remember so it wasn’t too far of a stretch for me to jump in completely. When I took the time to truly plan my meals, it was a relatively easy diet for me to follow and I truly enjoyed it. When I didn’t take that time to plan and prep though, it was rough. Every Wednesday night my husband and I join two other couples for what we call small group. Fellowship is probably a better word to describe these evenings. We share a meal, talk about Jesus and talk about life. I love our Wednesday nights and these friends are really more like family. However, cooking on those nights became stressful. I would make a dish for the non-vegetarian group of friends. Cook something for my daughter (who wasn’t eating with us or I would have served her the same thing). And after each of those, I was still cooking a vegetarian dinner for myself. It was too much. Too much to accomplish within a small window of time after work and before getting our group together. Ultimately, the diet wasn’t worth the cooking chaos and I started reincorporating meats into my routine. Perhaps down the road I will give it another go but right now it isn’t the right option for me.

I still enjoy cooking vegetarian based dishes at home when life isn’t too crazy though. This is why I have kept the blog as primarily vegetarian. I love the challenge and health benefits of keeping more plants on my plate than meats. Even when we go out to dinner I often choose a vegetarian option. One of my favorite things to do is to order a few different side dishes or appetizers and eat those as my dinner rather than ordering an entrée. I feel like I have more options that way. Plus, I feel like I get to try a wider variety of what the restaurant has to offer. With this in mind, I also enjoy making side dishes at home and claiming them as my main course. I discovered last week that I can eat about a pound of asparagus on my own. Sorry to my husband for not sharing, haha! This recipe is a new one for us but is so easy and tasty that it might very well make it to the usual rotation of favorite recipes.

Tips:

Feel free to swap out the grape tomatoes for whatever small sweet tomatoes you can find at your local store.
I highly recommend sticking with fresh herbs on this one. Dried herbs will not give the same fresh flavor.

Sauteed asparagus and tomatoes with parmesan.

Print Recipe

Parmesan Asparagus & Tomatoes

A flavorful, savory side dish that is quick and easy to make.

Course: Side Dish

Keyword: Asparagus, Easy Recipe, Side Dish, Tomatoes, Vegetables, Vegetarian Recipe

Servings: 4

Ingredients

1 Tablespoon unsalted butter
1/2 teaspoon garlic, minced
1 lb asparagus, trimmed and cut into 1" pieces
1/2 cup grape tomatoes, halved lengthwise
1 teaspoon fresh oregano
1 teaspoon fresh thyme
3 teaspoons grated parmesan cheese
salt to taste

Instructions

Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, stir frequently. Add asparagus, stirring occasionally, and cook until slightly tender and starting to get char markings, about 5 minutes. Stir in oregano and thyme. Push asparagus to one side of the pan, place tomatoes on other side. Cook tomatoes until they soften slightly and start to get char markings, about 3 minutes. Add parmesan and salt, stir all ingredients together in the pan until well combined.