roasted slices of Tri Tip marinated in garlic butter and molasses, steamed asparagus lightly drizzled with organic butter on a bed of sticky brown rice

the garlic butter was mixed with a bit molasses and placed in a ziplock with the tri tip for a few days to marinate. it was then oven roasted in a La Crusette for an hour at 300* turning once. the Asparagus was cooked in a steamer until tender but not soft [ about 5 minutes]. the brown rice is from a microwaveable rice bowl [from Costco].



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