This is supposed to be a blog about ice cream, but for some silly reason I've decided that the first post should be a delicious quick meal that Sorbet and I made the other night. We always struggle a bit to find good weeknight meals, and we will definitely return to this one while asparagus remains in season.
Take two salmon filets, put a crushed clove of garlic on each, and drizzle with olive oil. Bake at 170 C for 15 minutes or until done.
Boil 500 grams new potatoes for 20 minutes. Drain, return to pan, and saute in butter over medium heat with 1/4 cup chopped parsley for 2-3 minutes.
Toast 1/4 cup pine nuts briefly in heavy bottomed pot. Cut asparagus to 1 1/2 inch lengths, and saute in olive oil over medium high heat with kosher salt and pine nuts until asparagus is dark green and just tender. Do not overcook.
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