Making it up as I go along, Part 1

Earlier tonight, I updated my Facebook status to the title of this post. I was actually refering to the dish I’m making for a holiday luncheon tomorrow. Turns out, I would also be referring to tonight’s dinner.

We have chicken and asparagus in the fridge and enough grain products to last till 2011 in our pantry. I was thinking of an almond-crusted chicken breast (baked) with some Asian-inspired treatment for the asparagus with rice for dinner tonight.

Then Chris took forever coming home from Kroger. He went to buy lunch meat. He finally got home after 7, with no lunch meat but with a rotisserie chicken. So, no almond-crusted chicken and I decided to use the rice cooker for the holiday luncheon dish.

This left me with asparagus and in need of a starch. I looked around and realized we have 2 bags of potatoes to use up. We will be leaving for the holidays on 12/19 (sunny, warm, lovely Florida!) and I’m trying to get rid of anything perishable. Okay: new game plan! And make it quick.

Lemon Scented Potatoes with Asparagus

Potatoes Asparagus

Ingredients

3-5 fingerling potatoes
1/2 bunch asparagus, medium thickness
Parmesan cheese, freshly grated
garlic-infused olive oil
lemon juice
salt & pepper
fresh parsley, for garnish

Directions

  • Cover potatoes with one inch of water in a pan. Bring to a boil then reduce to a high simmer, cook 10 minutes until fork-tender.
  • Wash & trim asparagus. Cut on the bias, in thirds.
  • In a small bowl, lightly wisk 1/4 cup oil with 2 tablespoons lemon juice and 1/8 cup finely grated Parmesan.
  • When potatoes are cooked, remove from water and let cool slightly.
  • Turn heat back up on water and return to a boil.
  • Add asparagus to boiling water. Cook 2 minutes then drain.
  • While asparagus are cooking, roughly slice potatoes.
  • Toss potatoes and asparagus in serving dish with dressing.
  • Garnish with chopped fresh parsley, salt & pepper and more Parmesan cheese.

Notes: This was quick, 15 minutes start to finish. Easy to multiply for more servings. As described, this would serve 4.

I used my brand new ribbon grater for the garnish cheese. Its awesome.

A second photo, mostly to put some focus on the awesome dish I put this in. This is part of a set of baking casserole dishes I bought “for” Chris last year for Christmas. He likes them but he usually likes whatever food I put in them more.

asparagus potato dish

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