Thursday, March 26, 2009

Impromptu Lunch


Asparagus is one of my favorite vegetables. It is in season and has been inexpensive at the grocery stores recently, so I've been buying it often.

I had a few spears in the fridge, and a Roma tomato that needed to be eaten soon, so I combined them for lunch. I broke the asparagus into pieces and sauteed it in a tablespoon or two of olive oil just until it began to get tender. I tossed in some diced tomato and a generous sprinkling of Cavender's Greek Seasoning (you could use seasoned salt) and some additional black pepper.

I had some leftover mashed potatoes in the fridge, also, so I warmed those in the microwave, then spooned the asparagus and tomato mixture over them. I topped it all with a generous amount of shredded cheddar cheese for both flavor and a calcium boost.

Although I don't usually think of mashed potatoes as a base for anything but gravy, this lunch turned out to be very flavorful and satisfying.

I think I will make the asparagus and tomatoes again, either serving them alone or as a light sauce for pasta.

2 comments:

Leanne said...

I could go for a bowl of that right now. We won't get any asparagus here until May, maybe even late May if this weather keeps up.

Precious said...

Thanks for this recipe. I would love it if you could post the Crescent Dough Recipe that you talked about over on Living Easy today! :-)