Inga's Indulgence

Tuesday, November 8, 2011

Green with Envy

Just because I had asparagus for dinner last night does not mean that I am on a diet, okay? In fact, my asparagus dinner was so decadent and meaty, the diet association only snuck up on me while I was observing its vibrant green in a photo.

And then it came to me. This could very well be diet food. Similarly, it could just be a ridiculously delicious treat that I can use as a vehicle for sneaking vitamins into that certain picky eater's belly. Whatever the case, this one's for all you anti-greeners out there...

Pan Roasted Asparagus with Eggs & Truffle Mustard Vinaigrette
(yield: 2-3 servings)

1 lb asparagus
1 tbsp butter
salt & pepper, to taste
3 hard-boiled eggs, halved
Truffle Mustard Vinaigrette, as needed

Fill a large, deep saute pan with water to reach 1/4 of an inch up the sides. Bring to a simmer, and add the asparagus to the pan. Cover and steam the asparagus 2-3 minutes, until bright green.

Drain and pour every last drop of water out of the pan. Return the asparagus to the pan and place over medium heat. Add butter, and season with salt and pepper. Saute about 5 minutes, until lightly browned on all sides.

Place asparagus onto a platter, top with eggs and Truffle Mustard Vinaigrette.

Truffle Mustard Vinigrette
1 tbsp honey
1 tbsp spicy brown mustard
1 tsp apple cider vinegar
1 tbsp truffle oil
2 tbsp olive oil

In a small bowl, whisk  together honey, mustard, and vinegar. Continue to whisk as you pour in the oils.

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