Apr 8, 2010

{asparagus, steak, oven fries + turnips}


At the market on Tuesday I found one vendor who had asparagus. It was going quickly since it is just coming into season so I bought one of his last few bags. I think every meal during the spring should be served with fresh asparagus as it is one of the most delicious vegetables out there. I cooked mine by sautéing it in a pan with a little olive oil, salt and pepper until they were soft but still had a little crunch. Asparagus is even better grilled, but since we don't have an outdoor space at the moment, the stove top worked just fine.

Recipe and more pics after the jump
Turnips. I thought that I liked them, but now I'm not certain I've ever had them before. I picked up a pound of them at the market and figured I could cook them up just like my oven potato fries. I sliced them into bite size pieces and drizzled a little olive oil, salt and pepper on top. They came out tender and the first one I tried was tasty. However, there were several that were incredible bitter and made my face turn-up into a weird squidged looking face that made John laugh. Maybe thats where they get their name from. Dipped in some ketchup made them tolerable, but I'm not sure I will do much more cooking with them. Please let me know if you have any recipes that make them taste better!

I discovered some frozen steaks in the freezer, thawed them out and cooked them in a pan with some stubbs steak marinade that we had on hand. For the oven fries I peeled, sliced and tossed the potatoes in olive oil, salt + pepper. Delicious.

{stove-top asparagus}

serves: 2

ingredients

2 handfulls of asparagus
olive oil
salt
pepper

directions

Place asparagus in medium hot pan with olive oil. Add salt and pepper to taste and toss around. Cook for about 8 minutes until soft but still with some crunch.

{simple oven fries + turnip bites}

serves: 2

ingredients

4 small potatoes, peeled and cut into wedges
4 turnips, cut into bite size pieces
olive oil
salt
pepper

directions

Preheat oven to 400ºF.

Place potatoes in large bowl and add a couple glops of olive oil. Season with salt and pepper then toss around. Do the same for the turnips

Place on baking sheet and cook for 20-25 minutes.

2 comments:

  1. That asparagus sounds wonderful. Turnips are a real hit or miss kind of vegetable. We had some tonight in a corned beef boiled dinner. They can be nice and sweet, or very biting and bitter, as you already found out. Have you tried rutabega? It's also known as yellow turnip, and tends to be more mild.

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  2. I think boiled turnips might end up being less bitter than baked ones. Baking just seemed to kinda concentrate the bitterness into little bite size face squidging veggies.

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