I had a great run this morning! I ran for 35 minutes with no walk breaks.
I wanted to run even farther, but my shin splint was acting up. If there is one thing I’ve learned from running, it’s that when you start feeling pain you have to stop or it’s only going to get worse and take you longer to recover. On days like today, it can be very hard to adhere to that rule, but alas, I have to.
I realized today that I definitely run better when I run first thing in the morning. I am by no means a morning person and I hate getting up early, but I almost always have my best runs in the mornings. Plus, it gets me started on my day earlier and on the right track for the day. I think as I wait until the afternoon to go on a run, I lose desire to run and because of that, I can’t push myself as far mentally.
In kitchen news, I found a new way I enjoy asparagus! With an Asian flare :).
As I mentioned in an earlier post, asparagus is one of the vegetables I have always turned my nose up at. Recently I tried a new recipe for Crispy Garlic Parmesan Asparagus and I loved it! Now, if you are an asparagus hater as I was, I would give my first asparagus recipe a try before this one. My Spicy Asian Asparagus is really good, but the vegetable flavor is more hidden in the Crispy Garlic Parmesan Asparagus.
If you love Asian flavors – give this Spicy Asian Asparagus a try!
First, snap off and discard the ends and chop your asparagus into 1 inch pieces.
Then heat the olive oil over medium high heat, add the asparagus and cook for about 4 minutes, until the asparagus is slightly tender and bright green.
Serve and enjoy!
Spicy Asian Asparagus
Adapted from Week of Menus
- 1 lb asparagus, ends removed and chopped into 1 inch pieces
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp sambal oelek chile paste
- 1 tsp sesame oil
- 1 tbsp teriyaki marinade *
*I noticed our teriyaki contains high fructose corn syrup, so I will be looking for a new brand!
- Snap the ends off of your asparagus and discard them. Chop the asparagus into 1 inch pieces.
- Heat the olive oil in a skillet over medium high heat and add the asparagus.
- Cook the asparagus for about 4 minutes, until slightly tender and bright green.
- Add the garlic, chile paste, sesame oil and teriyaki marinade and cook for another 3-4 minutes, until asparagus is tender.
- Serve and enjoy!