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1 tbsp extra-virgin olive oil, plus more for rubbing.

(adapted from the recipe by Heidi Swanson in her book Super Natural Cooking ) I was pleasantly surprised! Who knew that I would start liking brussels sprouts at the age of 43? I closed my eyes and popped it in my mouth. I put one tiny brussels sprout on my plate, knowing how disappointed Rick would be if I didn’t at least try one. I have always thought that most things taste better with cheese, and I’ve learned that most things taste better when cooked in cast iron. But, lo and behold, Rick found a way for me to like brussels sprouts-sautéed in cast iron! A key to this recipe for me is the fresh grated Parmesan cheese. Nothing about that announcement sounded good to me. He announced proudly one day that he had bought brussels sprouts and had found a recipe to try with them. I was reluctant to try the next new vegetable Rick made.

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MacGourmet users, click image to download recipe (or simply drag image to your MacGourmet recipe box). Serve the asparagus hot or at room temperature. Heat a cast iron grill pan over a medium-high heat, turning occasionally, until the spears are tender and lightly blistered in spots-about 6 minutes. Let stand at room temperature for 30 minutes. In a shallow dish, whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest, garlic, salt and pepper. 2 teaspoons freshly ground black pepper.(adapted from "Mustard-and-Mayonnaise Glazed Asparagus" by Nate Appleman, Food & Wine, June, 2009)

Although asparagus is not my favorite dish, this turn-her-nose-up-at-green-vegetables-girl has actually requested this particular asparagus recipe for dinner more than once. After we returned to Kentucky, Rick found a recipe for asparagus that we could prepare in cast iron. My in-laws were recently on an asparagus kick, so when we visited them earlier this year we were served this “new-to-us” vegetable several times. Since I live here, too, that meant that I would end up having to try them, as well. Rick made a semi-New Year’s resolution to eat more vegetables, especially those he has never tried. Vegetables? Yuck! That’s been my usual response when offered vegetables for any meal, unless they were potatoes or green beans.