asparagus

I am addicted to french fries. Chris told me recently that he loves me more than french fries. I guess that means he really loves me, because I definitely love me some amazing french fries. So when I found this recipe for Asparagus Fries I thought we should try them. They will never compare to real french fries, but at least they give you the nutrients of asparagus, and maybe later stinky pee.

Asparagus Fries (from PBS)

Ingredients

1 pound asparagus, trimmed
1/2 cup flour
2 egg whites
1 tablespoon mayonnaise
1 cup panko (Japanese) breadcrumbs
1/2 cup grated Parmesan
1 teaspoon garlic salt
1/4 teaspoon black pepper
Kosher salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 425 degrees F.
In a bowl large enough to fit the asparagus, beat the egg whites and mayonnaise together.
In a separate container large enough to fit the asparagus (a plate will do), add the flour.
In a separate container large enough to the fit the asparagus, combine the panko, Parmesan, garlic salt, and black pepper.
Then coat the asparagus in the egg.
Dredge a few pieces of asparagus in the flour.
Lastly, coat the asparagus in the panko mixture making sure to press it on.
Repeat these steps until all the asparagus have been coated.
Bake the asparagus in a single layer for 10-13 minutes until golden and crispy.
Serve warm.

They were good. Not outstandingly amazing, but good. Would we make them again? Probably not. They were on the drier side. Chris made them with chicken breasts, where he also sprinkled panko crumbs and parmesan on top. Good but not anything to write home about – and also it really depends on how much you like asparagus.

In November we went to the 2014 Portland restaurant of the year (Ava Gene‘s in case you were wondering). It took us almost two months for a reservation due to our schedules, and the fact that we wanted to eat before 10 pm. One of the dishes was a chorizo with white sauce, which they called some fancy name that I cannot remember. It was good, but nothing too amazing. We both decided it was something we could easily make at home, and after I finished reading: “The Cooking Counter Cooking School” I found the below recipe for an easy homemade Alfredo sauce.

We have made this recipe twice now. The first time we tried it with a chorizo that after Chris cooked it he said it was nasty, so instead of chorizo he added chicken. It was so much better than Alfredo sauce from the jar, and so much better for you. Lighter, tastier, and all with three ingredients + salt/pepper. Oh, and so much better for you.

This week we tried it again with a different kind of chorizo.

Alfredo Sauce

8 ounces cooked pasta
2 cups heavy cream (2 Tablespoons reserved)
1 teaspoon salt
1/c cup grated Parmesan or Parmigiano-Reggiano cheese
1 garlic clove minced (optional)
Freshly ground pepper

Prepare the pasta according to the package directions. Carefully reserve one cup of the pasta water to use in the sauce. Over medium-high heat, add all but 2 tablespoons of the cream to a saute pan or skillet. When it bubbles, add the salt. Small bubbles will erupt into larger bubbles. Stir. When the sauce thickens enough to cover the back of a spoon or leaves a clean line in the bottom of the pan when you pull a spatula across it, add the pasta water. Cook over medium-high heat for about 3 minutes, until it bubbles again and the sauce thickens. Add the reserved 2 tablespoons of cream, heat through, and then add the cheese, garlic (if using), and a few cranks of pepper. Taste, and add more salt if needed. Add the cooked pasta and any additional ingredients and stir well to coat. (page 142)

Add any items, leftovers to sauce and pasta. Such as: chicken, broccoli, asparagus, shrimp, sausage, the list is endless.