A Lazy Yet Good Meal

 

A couple weekends ago, Greg and I were looking for something quick but relatively healthy to eat on a Saturday afternoon.  I had noticed over on Vanessa's blog, Presidential Living, that she had recently made a delicious looking asparagus and sausage frittata.  We did not have any potatoes or sausage on hand like she used, but I did have plenty of eggs, asparagus and bright red cherry tomatoes. 

 

I whisked about 8 eggs together with a splash of milk, stirred in some salt and pepper, plus fresh thyme, and poured the mixture over my chopped asparagus and toms. 

 

Per Vanessa's instructions, I cooked it in my cast iron skillet at 350 degrees until it was set in the center, which took about 35 minutes. 

I would love to have a taste of Vanessa's because I'm guessing the sausage gave it a really great flavor.  In the future, I will probably mix in some cheese or at least sprinkle some on top before serving.  I can't wait to try some new combinations in my next frittata.  Here are some ideas I thought up while writing this post:

- Spicy chorizo with smoky roasted poblano peppers and queso fresco
- Crispy bacon with shredded potatoes, chives, a sprinkle of sharp cheddar cheese and a dollop of sour cream on top
- Diced garden veggies with herbs, served with warm goat cheese
- Sautéed wild mushrooms and spinach, topped with swiss cheese

Wow, I better stop now.  My stomach is starting to rumble!  What would be your unique spin on the classic frittata?  Feel free to share in the comments, you guys always think of ideas that would never occur to me! 

Shaved Asparagus and Prosciutto Pizza

Oh boy do I have a recipe for you today!  I've been seeing shaved asparagus all over the web these days and actually had a taste of it at our fancy dinner out a few weeks ago.  Many people simply toss it in some oil and vinegar, add a little s and p and eat it as salad.  I wanted to take it up a notch by throwing it on a pizza with some goat cheese and prosciutto, yeehaw!  It's really quite easy and there is something satisfying about using a potato peeler to make long curls of asparagus.  Try this pizza today, you won't regret it!

 

Shaved Asparagus and Prosciutto Pizza

Ingredients:
1 recipe pizza dough (I like the one from this recipe, but choose your favorite)
1 bundle of asparagus
2-3 oz. proscuitto, cut into small pieces
2 tbsp. olive oil
1 tsp. minced garlic (about 1 clove)
2 oz. goat cheese (or more if you like)
salt and pepper

Begin by preparing your pizza dough.  The recipe I use needs to be made in advance but you could also use a premade crust to make it even faster.

Heat pizza stone in oven at 500 degrees.  If you don't have a pizza stone you can make your pizza on a baking sheet.
 
Don't worry about cutting off the ends of the asparagus.  Instead, use that part to hold onto as you  draw the peeler away from you to create thin strips of asparagus.  There will be some thicker and some thinner strips.  Don't worry, just go for it! 

Set the asparagus aside and heat about 1 tablespoon of olive oil over medium heat.  Add the garlic and stir until it begins to brown (this can happen fast so keep a close eye on it, burned garlic = bad!).  Add the goat cheese and stir until it melts.  My pizza had a very subtle goat cheese flavor so feel free to add more if you like.

Spread goat cheese mixture over the pizza crust.

Put asparagus strips in a large bowl and toss with proscuitto, 1 tablespoon olive oil, and salt and pepper.  Spread mixture over your pizza crust.

Bake at 500 degrees for about 10-12 minutes, until crust turns golden.

Cut into squares and enjoy with a glass of wine!

I have to admit, I usually stick with toppings like plain cheese or pepperoni for my pizza but this was a really tasty change.  What is the most unique pizza topping you've tried?  What is your favorite kind of pizza?

Simple Balsamic Roasted Asparagus

In a world of cakes, candies and cookies, sometimes you just need...asparagus?  Yes, over here at The Sweet Touch house, we do sometimes eat green foods.  Crazy, but true.  I rarely "crave" vegetables.  Quite frankly, I question the sanity of people who do but that's a different story for a different day.

My belief is that vegetables don't have to be boring and bland.  You shouldn't have to plug your nose in order to get down a bowl full of salad or a side dish of green beans.  Likewise, asparagus, especially right now while it's in season, can taste delightful with just a few simple ingredients.  Veggies such as asparagus can be quite intimidating if you have never tried them.  Here are a few tips to get you started.

1.  Buy it in season.  Asparagus season runs roughly from April through June, so now is a great time to give it a try!
2.  I don't discriminate against different sizes of asparagus but some say that the thinner spears are more tender, less "woody" and cook faster, so if in doubt I would go thinner.
3.  Store your asparagus upright in a shallow mug or bowl filled with water to keep it from drying out.
4.  To determine where to cut your asparagus, gently bend near the base of one spear and see where it snaps in half.  Cut the rest of the spears in roughly the same place.
5.  This one is for Vanessa ;)  If you have an urge to grow your own asparagus, the tomato serves as a good companion plant because they both protect each other from bad stuff (research done by my husband, the scientist/wikipedia addict).
And finally,
6.  Choose a simple recipe that enhances the natural flavors found in your asparagus.

Here's a recipe my mom taught me several years ago that is impossible to screw up.  It uses ingredients you probably already have in your pantry so hurry to the store and get your asparagus then we can get started!

Ready?  Ok, here we go!

Simple Balsamic Roasted Asparagus

- bundle of asparagus
- about 1 tbsp. olive oil
- about 1 tbsp. balsamic vinegar
- about 1 tsp. minced garlic
- salt n pepper 

Preheat oven to 425 degrees.  (*Side note* If you are cooking out your could probably wrap the asparagus in a foil packet and put right on the grill.)  Line a rimmed baking sheet with foil (I do this to help during cleanup time but it isn't necessary).  Cut woody ends off each asparagus spear and place in one layer on the sheet.  Drizzle with olive oil and balsamic vinegar (I usually just put on a couple glugs of the bottle but if you aren't sure you can use a measuring spoon).  Sprinkle garlic over the top and add salt and pepper to taste.  I like to use a more coarse sea salt to add some texture.  If you need to, use your hands to make sure all of the spears are evenly coated.  Bake at 425 for 10 minutes, carefully stirring the mixture about halfway through.  Serve it up!

Enjoy!