Spring has sprung!
Which means that it’s time for spring vegetables. When people tell me that they don’t like asparagus, I tell them that they have to try it roasted with balsamic vinegar. I’ve had others tell me that this is also true about brussel sprouts but alas, I’m still a hater.
The first way is a simple oven roast. I make this every Easter, because when you’re fussing over other parts of the meal, the vegetable should be deliciously simple.
Roasted asparagus
1 pound asparagus, tough part of the stems snapped off
2 tsp olive oil
1 1/2 cups grape tomatoes (sometimes I halve them, but I was in a hurry this time)
1/2 chopped onion (you can also use pearl onions, if they’re available)
1/2 tsp minced fresh garlic
2 Tbsp balsamic vinegar
1/2 tsp salt, divided
4 Tbsp crumbled goat cheese
1/2 tsp black pepper
1 tsp granulated sugar
1/2 tsp black pepper
Preheat oven to 350 degrees.
In a large bowl, toss asparagus with 1/4 tsp of the salt, pepper and 1 tsp olive oil to coat. Place in a 9 x 13 baking dish and roast in oven for 10 minutes.
While asparagus is roasting, and in the same large bowl, mix together tomatoes, onions, garlic, sugar, and remaining salt. Toss to coat.
Put tomato mixture into dish with asparagus and top with goat cheese. Return to oven to roast for an additional 8-10 minutes or until asparagus is crisp tender. Remove and serve.
Spring Frittata
This is the very first frittata I’ve ever made. I have a love/hate relationship with eggs thanks to Atkins dieting in the 90′s. Sometimes I think I want them, then I’ll cook them and the smell is an aversion that I can’t shake to eat them.
Lately, though, I’ve been coming around.
Quiche has found its way to my plate in a restaurant, eggs benedict prepared by a family-the bernaise so delicious and lemony, eggs and spinach microwaved on-the-go style in a coffee mug…you get the picture. Unconventional recipes.
Sorry about the vague veggie quantities here, but it’s really not important if you do a bit more or a bit less.
3/4 lb asparagus, tough stems removed and the stalks sliced into 1/2 inch lengths
a handful of sugar snap peas (about 8 ounces), cut in half
1/2 onion, chopped
4 sprigs fresh thyme, leaves stripped
4 whole large eggs
4 large egg whites
4 ounces crumbled goat or feta cheese
non-fat milk
vegetable or other neutral oil
Preheat oven to 350 degrees.
In a large oven safe skillet or cast iron skillet, heat 1 tsp oil on medium heat on stovetop. Add asparagus, peas, onion, and thyme leaves. Saute until slightly softened, about 8 minutes. Meanwhile, whisk eggs and egg whites in a large bowl until well blended. Add milk to thin slightly (it’s hard to quantify this. Add milk as you would for scrambled eggs). Season with salt and pepper. Remove skillet from heat and pour eggs over vegetable mixture in pan. Dot top of eggs with crumbled goat cheese or feta.
Place in oven and bake until eggs are cooked and puffy (about 20 minutes). Remove and cut into quarters or wedges.
