Chocolate Chip/Caramel/Peanut Butter Bars

2 1/4 c. all-purpose flour

1 tsp baking soda

1 tsp salt

1 c. butter softened

3/4 c. sugar

3/4 c. packed brown sugar

1 tsp vanilla extract

2 eggs

2 c. semi-sweet chocolate chips

5 oz evaporated milk

14 oz caramels

1/2 c peanut butter

Preheat oven to 375.  Grease a 9×13 pan.  Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually add the dry ingredients.  Stir in chocolate chips.  Spread half of the cookie dough into the prepared pan.  Bake for 8-10 minutes.  Remove from oven.  While the cookie dough is baking, melt caramels and evaporated milk in a double boiler.  Add peanut butter after the caramels are melted.  Melt thoroughly.  Spread over baked cookie dough base.  With the remaining dough, drop by spoonsful on top of the caramel mixture.  Bake for 15-20 minutes, or until light golden brown.

Roasted Asparagus

2 bunches medium asparagus

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

Pepper

Grated Parmesan Cheese

Preheat the oven to 450. Trim off about 1 1/2 inches of the woody ends from the asparagus. Spread in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly. Roast until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with cheese.