Showing posts with label asparagus. Show all posts
Showing posts with label asparagus. Show all posts

Thursday, July 9, 2009

Saturday, May 23, 2009

Asparagus Fail

So sure, I love asparagus. It stands to reason that a food that perfectly compliments such classy meals as burgers and pierogi would make a very sophisticated late-night snack.

NOT SO, MY FRIENDS.

Especially when you cover it with shredded cheese (which seriously doesn't make any sense, for a lot of reasons) and dip it in a measuring cup full of melted butter. I dirtied no less than 5 dishes for this disaster. Sad stuff.

Saturday, May 9, 2009

Stoop Special

I love you, pierogi and asparagus dinner.
xoxo

Sunday, March 15, 2009

Asparagus Update!



Holy crap guys! Z just made this wonderful asparagus! Thanks Allen Susser. It's a very healthy vegetable that has been covered in three kinds of fat! (Which, I guess, justifies the three exclamation points? Hey, I'm excitable).

*edit* Z: "I totally raped the Allen Susser recipe. More like apologies AS."
The violation apparently included a basil omission, a refusal to freeze the butter (which, eff that, having it hot and as a dipping sauce was good), a frying of the asparagus rather than a grilling, etc. In any case, it was incredible.

Friday, February 13, 2009

"That's a lot of beef."

Carnivores, take heart.

That's nearly a pound of meat, loaded with onions and dripping with jalepneo pepper jack cheese. It actually tasted a bit like a taco, which I guess makes sense and is fine by me. Don't forget to say hi to our old friend asparagus.

Friday, December 12, 2008

For the love of Asparagus

Let's just take a minute to talk about asparagus. While some might think it feels like a flacid penis, it is basically a delicious side to any meal, or just a healthy snack! It is high in folic acid, among other things, and apparently helps relieve menstrual cramps. True story.

Here is a quick little recipe for a nice asparagus dipping sauce (I keep it in my cell phone because you never know):

1 tb Dijon mustard
4 tb red wine vinegar
1 tsp sugar
.5 tsp salt
.5 tsp pepper
.5 cup olive oil

Toss it all together, and whisk away. Steam the A for 5-10 minutes and it's ready for dippage. The sauce stores pretty well in the fridge for a couple days too, as long as you stir it up before serving it.