Asparagus and Tomato Carbonara and a Hike through Lincoln Brick Park

Easter Sunday was a tranquil yet busy affair in the Bradow household.  After lunch we headed to Lincoln Brick Park in Grand Ledge (about 10 minutes from where we currently live).  I’ve only been to this park one other time – about 2 years ago I think – and had forgotten how nice the park and trails are. Noah’s the real photographer and he’s processed most of the amazing shots he took on our walk, but sadly you’re stuck with my amateur iPhone photos 🙂


Some green popping up through the old leaves…Spring is here!


Um, I would love to have this house some day, but then I think about having to clean the whole thing. And what on earth would I do with all that space anyway?!?IMG_0905



Flowers! I LOVE wildflowers!


The park is named after the Lincoln Brick Factory that used to be on site.  Remnants of some of the old buildings remain. You can also see old brick rejects throughout the trails.


We finished out the day with this delicious dinner – grilled NY strip, roasted green beans, and parmesan creamed corn (recipe coming soon!)


We also did some chores around the apartment which included putting away winter clothing – I sure hope we really don’t need it anymore; and making homemade hummus.  I followed this recipe, but was not super excited about it…which is unfortunate since it made like 7 cups.  The texture was good, but maybe there was too much tahini and not enough lemon juice.  Noah said he didn’t really like it that well, so I suppose I’ll be eating hummus for the next 2 weeks or so.

As promised (what seems like forever ago now) here is the recipe for the yummy Asparagus and Tomato Carbonara.

Blog - Lincoln Park

Asparagus and Tomato Carbonara


  • 1 Tbs extra-virgin olive oil
  • 1 lb diagonally cut (1-inch), trimmed asparagus
  • 3 garlic cloves, minced
  • 1 pint grape or cherry tomatoes, halved
  • ½ C Parmesan cheese, grated
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 egg
  • 8 oz uncooked penne pasta


  1. Bring water for pasta to boil in a large dutch oven or pasta pot.
  2. While water is coming to a boil, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; sauté 3 1/2 minutes. Add garlic; sauté for 1 minute. Add tomatoes; cook for 6 minutes or until tomatoes are tender.
  3. Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
  4. Add pasta to boiling water; cook 10 minutes or until al dente. Drain and toss pasta immediately with egg mixture. Add tomato mixture, tossing until sauce thickens.
  5. Serve immediately. Makes about 4 servings.

Adapted from Cooking Light.


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