Dinner Bowl #62
I had somehow not yet had asparagus this year, and that had to be remedied, pantry utilization quest or not. So this is mashed potatoes, black pepper tofu steaks (recipe from The Foodie Takes Flight), and Spanish asparagus with red peppers, onion, and garlic (recipe from Cooked and Loved).
The potatoes really needed to be eaten, and I wanted things that went well with mashed potatoes (although...to an extent...doesn't everything?). I also wanted asparagus. And what goes with asparagus? Steak! These steaks are frozen overnight before thawing and cooking on a stove the next day, and that gives them a delightfully meaty texture. The flavors are great too--spicy, peppery steaks in a thick, savory glaze. They were the perfect choice for mashed potatoes and asparagus.
The asparagus recipe is one I've made before and loved and I figure I always will, at this point. It's both gorgeous and delicious--a real show stopper.
Perfection on a plate! And thanks for sharing the "Spanish Asparagus" recipe. Having enjoyed our first local asparagus only this weekend, I started searching for interesting asparagus recipes. It was surprising, the lack of interesting asparagus recipes out there, making this one all the more appreciated.
ReplyDeleteIt is weird, isn't it? People just tend to eat asparagus as it is, or with Hollandaise sauce. Both of those are good (well, so long as we veganize the Hollandaise), but having something else to do with it is more fun sometimes. Thanks for stopping by!
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