Non sequitur: I'm going the Couch to 5K program. Yeah, me. Get outta town! I've heard a lot about people getting fit lately, and combined my recent discovery that I need a hobby and that at some point, I need to actually make do on my promise to improve my cardiovascular health, I've made the plunge. I am amazing. Truly magic.
Non-sequitur #2: once as the temperature is regularly in the 80's, that will spell death to my running because I am not going to run in hot weather.
Asparagus with Gremolata
- 2 lbs asparagus, trimmed (I also give the stalks a quick peel, but that's not necessary)
- 2 TBS butter
- 2 tsp grated lemon peel
- 1 garlic clove, minced
- 2 TBS fresh lemon juice
- 1 TBS chopped parsley
Prep your asparagus by trimming off the tough ends. I also ran my peeler against the stalks to remove the tough outer layer. It was a weekend and I had time--otherwise I would probably skip this step.
Boil a large pot of salted water. While the water is boiling, get a big bowl, fill it with ice and cold water--this will be the chilly reception your asparagus received after being cooked.
Cook the asparagus in the boiling salted water until just crisp-tender, about 2 minutes (I prefer mine underdone instead of overdone).
Drain or fish out asparagus with a slotted spoon and place into ice water bath.
Let them cool for a few minutes and then drain. If you like, this part of the recipe can be done up to a day in advance--wrap the cooked asparagus in paper towels, the plastic, and refrigerate. Let them come to room temperature for about 15 minutes before moving on with the recipe.
Prep your lemon zest and garlic. Oh the aroma.
Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds.
Add asparagus and toss to coat. Sprinkle lemon juice over.
Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.
Hm, guess I took a picture before the sprinkling of the parsley. I am remiss.
The "recipe" for the roasted fingerling potatoes isn't really a recipe. Preheat oven to 400 degrees. Clean 2 lbs of fingerling potatoes--slice the large ones in half.
Toss potatoes with a TBS or more of olive oil, 2 chopped garlic cloves, a 1/4 tsp of red pepper flakes, and about 1/2 tsp each of salt and pepper.
Place on baking sheet and roast until browned on the outside and cooked on the inside, about 20 minutes total. Toss the potatoes about halfway through. If you feel like they're browning too quickly on the outside, turn temp down to 350 degrees to give the insides of the potatoes a chance to cook. When ready to serve, sprinkle with some parsley.
And serve it with your main course (you know, the one you made a week ago).