Wednesday, April 6, 2011

To-die-for asparagus and pilaf

In case you can't tell.. we've been lazy this week. Meals are easy, simple - but super duper tasty and healthy.

Meet the easy asparagus and pilaf. It was AMAZING!


I keep telling people that we eat like kings.. but that's just not true! We're healthy, happy and eat zero cholesterol. Our meals center around vegetables and spices. Either way, I feel like royalty when we sit down to a meal. It's never without spice or spunk or taste. We LOVE food. Can't you tell?


1 bunch asparagus
1-2 T olive oil
As much pepper as you can grind
1/2 - 1 t salt (pink is what I use)
1/2 t cayenne powder (this is crucial!)


Take out your trusty cast iron skillet and heat about 1-2 T oil. You don't need much.

Have your asparagus washed and sliced into about 2" strips.

Once the skillet is hot, throw in your asparagus and stir around in the hot oil. Really, this small amount of oil will cover all of your asparagus nicely. Sprinkle the salt, pepper - and don't forget the cayenne! You don't want a ton of cayenne.. but just enough to give it a kick.

Trust me, it gives the asparagus another dimension of flavor. It's fantastic!

To make this meal easy (our theme this week) we served adopt the almond pilaf by 'Near East'. Easy, right?

Service size: two of us can eat an entire bunch of asparagus or an entire box of Brussell Sprouts on our own. You should, too!

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