Asparagus 2 ways

Ciao!  Hope you had an awesome New Year!  To give a quick and fresh start of 2015, I'd like to introduce more of my no-brainer meals.  My intention is simple --  I want to share more different ways of utilizing our ingredients and minimizing food wastage in today's bustling Hong Kong.  

Pardon me this blog is not eloquently written.  It's been awhile since I started blogging but til' this day, I'm still struggling to pour words out of myself.  I know it's due to the fact that English is nonetheless my second language (yet my Chinese is even worse) and I still give too much of a damn what people might think.  I certainly regret my negligence of reading and writing when I was young.  So now, I am going back to what I should've studied ages ago and start from the basic.  I've got a few books in hand to learn how to write better sentences in English.  Let's just hope that there'll be some improvements along the way.  Ugh.  

Enough rambling.  Sooooooo, I got some fresh asparagus the other day.  I turned them into two simple meals.  Check them out! ;)

Have a lovely day!

Love, 

Cindy xx

A pound of asparagus can turn into two simple and delicious meals.  

Roasted asparagus with 2 eggs and pistachio (served with a drizzle of honey mustard vinaigrette)

Servings: 1-2 persons

Preparation Time: 5 minutes

Cooking Time: 10-15 minutes

Ingredients: 

1/2 lb fresh asparagus

1-2 garlic cloves, finely chopped

2 eggs

1-2 tbsp chopped pistachio

1-2 tbsp grated parmesan 

extra-virgin olive oil

For Honey Mustard Vinaigrette:

1 tbsp mustard 

1 tbsp honey

1-2 tbsp balsamic vinegar

3-4 tbsp extra-virgin olive oil

Instructions: 

1) Preheat the oven at 180ÂșC.  Place the fresh asparagus on a baking tray or an oven-proof dish/pan.  Roast for 5 minutes.  

2) Add garlic and oil to the asparagus.  Season.  Roast for another 5 minutes.  

3) Add 2 eggs to the asparagus.  Season the eggs a bit if you want.  Roast for 3-5 minutes depending how you want your eggs.  

4) Sprinkle some chopped pistachio and fresh parsley as garnishing.

5) Serve with a drizzle of honey mustard vinaigrette.  Voila! 

Asparagus and mushrooms in light cream sauce fusilli

Servings: 2 persons

Preparation Time: 5 minutes

Cook Time: 10-15 minutes

Ingredients: 

1/2 lb asparagus, slivered

1 cup mixed mushrooms (I used white buttoned and oyster mushroom)

1/3 cup light cream 

1/3 cup dry white wine

1-2 garlic cloves, finely chopped

1 bunch fresh parsley, finely chopped

1 handful pistachio, finely chopped

1-2 tbsp grated parmesan

150-200g fusilli

extra-virgin olive oil

Instructions: 

1) Bring a pot of salted water to boil, cook pasta according to its package label. 

2) Preheat a saucepan with oil on medium heat, cook garlic, mushrooms and asparagus for 2-3 minutes.  Add white wine.  Let the alcohol evaporates.  

3) Add light cream.  Season.  Lower the heat to medium low.  Let the vegetables to cook for about 5 minutes.  Heat off. 

4) Add the cooked pasta and a little pasta water to the saucepan.  Stir and coat the pasta with the light cream sauce.  Garnish with some chopped parsley, pistachio, and grated parmesan before serving.  .