Here’s another simple, time-saving side dish that goes great
with just about any type of protein. For an easy, healthy meal, serve onion-crusted
chicken or pork chops with these veggies and a relish tray of olives, carrot
sticks, and pickle spears.
Potatoes, Asparagus and Green Onions
1 T. olive oil
2 medium-sized white creamer potatoes
2 cloves garlic, sliced thinly
½ pound asparagus spears, tough ends snapped off
3 green onions, sliced on the bias
1 t. freshly ground black pepper
Juice of half lemon
Heat the olive oil in a medium-sized saucepan to medium. Cut
the potatoes into halves, then fourths, then eighths (or sixteenths if they are particularly squat). Add to the saucepan and cook for about 10 minutes,
until almost softened. Try not to stir them too often so they don’t stick to
the bottom of the pan.
Cut asparagus spears in half. Add garlic, asparagus, and
green onion. Reduce heat slightly and cook for 10 minutes longer. Sprinkle with
black pepper and lemon juice. Simmer for another five minutes.
Serves two.
No comments:
Post a Comment