Asparagus That I've Served to Kids (Pan Seared Asparagus)

Be it 7 years ago but I on many occasions served this to a 3 year old and she loved it. Asparagus definitely has a "strong" taste that children usually do not like... even if they're not finicky. Asparagus is a powerhouse food (100g = 1/2 of our B9 recommendation, full of folic acid for you knocked up ladies, it's a diuretic and full of fiber for those trying to drop a couple of lbs with only 24 calories per serving... unless i'm making it) Adults love this shit... i do too! Super easy and not that bad for you so enjoy.


1 bunch of asparagus
3-4 T kosher salt (or Sea Salt... but no iodized)
1/2 lemon, seeds removed
2T olive oil
2T butter, EB or margarine

i wash my asparagus and bend them individually to see where they snap which is where the fibrous part is. Discard the bottom half that snaps off. I like mine in about 3 inch long pieces so cut lengthwise to that length or whatever you prefer.

(i'll cut smaller if i'm making a risotto).

Place into a separate container and liberally add kosher salt. I'm not going to kill you if you don't use Kosher

(mainly because i don't know where you live)

but iodized salt sucks and the crunch that the Kosher Salt gives is simply amazing. It's also great for searing meats. Let sit for about 5 minutes.

Meanwhile... heat up your preferably not-non-stick skillet on super high heat. I wanna see smoke off that thing if possible. Add your butter and let brown for literally a millisecond then add your olive oil.

(Olive oil has a higher smoking point than butter allowing you to cook at a higher temp without burning the fat. Brown butter = nutty and yummy, black butter = something i have to throw away.)

Add asparagus and saute till you start to see char marks on the asparagus... about 4 minutes.

(saute is french for jump... so really saute that shit like they do on the cooking shows... use your wrists... not your spatula.)

once the pan is dry and the asparagus has soaked up all of the oil and butter squeeze lemon into the pan. You will see smoke but this is just water vapor... you're searing the asparagus. saute for another 2 minutes and serve.

if you don't like this recipe... you're lame.

Leftover Lemony Garlicky Seared Carrots (vegan/vegetarian)

As a side dish to any meal especially BBQ tofu (OMG delish!) and to use the left over carrots and garlic from the Sweet Potato Lentil Curry I present to you Lemony Garlicky Seared Carrots This recipe is so easy and very versatile. Use sesame oil instead of olive and sprinkle with sesame seeds for an Asian kick, use basalmic vinegar instead of lemon juice for a french inspired side dish to a mock meatloaf or lentil loaf.

serves 3-4

Ingredients:

3T Olive Oil

2T EarthBalance or margarine... or butter

7 carrots cut into batons ($.35)

6 cloves garlic sliced($.20)

1/2 lemon ($.10) I'll but them when they're 10/$1 and freeze what i don't use straight away.

salt, preferably Kosher

total cost: $.65. cost per serving: about $.20!!!

Side Note:

ok... you need a really good professional style skillet preferably stainless over non-stick. (Go to TJMaxx if you have one in your area... way cheaper & worth it!) A stainless steel skillet allows you to get your pan hot enough to sear foods where as you cannot with a non-stick pan. Getting a non-stick pan super hot will apparently cause cancer causing fumes to release. IDK. If you do not have a stainless steel a non stick will do fine. Olive oil has a higher smoking point than butter so this combo allows food to get hot enough for searing but not taste burnt because of the butter. You will want some char marks on the carrots but not many.

Method

After you have cut your carrots into batons, liberally salt them and set aside. Get your pan searing hot if you have a stainless steel pan, set on med.high if your pan is non-stick. A drop of water should dance on the hot pan. Add your olive oil and just as it begins to smoke add your EB, margarine or butter. when it becomes bubbly brown add your carrots, then your garlic. Saute the carrots until the butter/oil has been absorbed the pan appears to be dry. Once dry, squeeze lemon juice onto the searing hot pan collecting the seeds in the palm of your hand. Let the excess juice absorb. Turn off heat, serve and enjoy!