Asparagus Face Off
Things have been a bit hectic at FTB lately. Lots of traveling, work, holiday weekends, training for triathlons… and all of these things seemed to have clouded our minds, because we realized Sunday night at 10:46pm that we had nothing scheduled for our Face Off this week. A bit stumped on what to do, we needed something quick and easy since we are both slammed at work, and Susan was heading out to NYC on Wednesday. So instead of facing off on an actual recipe, it was decided we would use a seasonal vegetable and prepare however we wanted.
(Please note: we reserve the ability to do this same thing in the future when we are super busy, are in the midst of a creative drought, or if we feel like being blog-slackers. For this, we apologize.)
With the farmer’s markets starting, we wanted to have our FO veggie be something you could pick up at a local market. So of course we picked the quintessential spring vegetable: Asparagus. Easy to prepare, lots of flavor, and can be added to salads or pasta, or is a great on its own.
Susan decided to go the side dish route by blanching her asparagus and topping it with a zesty vinaigrette. I went for more of a brunch/linner item, by topping roasted asparagus with a 6 minute egg, balsamic and a bit of cheese. Having very little prep time, these dishes come together in a jiff, and are a great way to enjoy one of our favorite spring vegetable.
|Roasted Asparagus with 6 Minute Eggs||Asparagus with Dijon Shallot Vinaigrette|