Lately I feel like most our meals have been repeats, hence the lack of posts. We have been rotating a lot of our go to faves for the week nights, which have been great, but how many soup and roast chicken pics do ya’ll really want to see??? We have however tried to get a little more creative in the sides department, to add a nice twist to the meal. This asparagus side was super delicious and filling, and a great way to clear out the fridge with some items, which is always my main goal. Nick was trying to replicate a dish he remembered his grandma serving a long time ago, and although I never tried that one, his own version was perfect.
We had an awesome weekend full of great weather and outside grilling in Connecticut visiting friends. It was so funny to see how Char reacts to the burb life. She loves the additional space (who doesn’t), and roams outside in yards for literally hours on end, totally self entertained with her twigs and flowers in hand. Needless to say she was BEAT by the time we headed back into the city. We are entering the 6 week countdown over here until baby #2 arrives (although I hope it’s really 4.5 or 5 week countdown-come on 38/39 week delivery). As much as I know right now is the easy stage before number 2 arrives, I will admit, I’m over being pregnant at this point. I want my sleep back, my body back, and my overall energy back. Although with a newborn I know my sleep won’t necessarily come running back to me, I will have caffeine, red wine, sushi, and finally the ability to sleep on my back again. Alleluia!
Asparagus Vinaigrette: serves 2
- 1 bunch of asparagus
- 2 eggs; hard boiled
- 2 tbsp capers w/ their juice
- 1 tsp dijon mustard
- 1 tpsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- salt & pepper
- Rinse the asparagus in cold water. Cut off the tough bottoms (~1/2 inch.)
- In a deep frying pan, bring water water to a boil. You’ll want enough water to just cover the asparagus.
- Add the asparagus, cooking until slightly tender, ~3 mins.
- Rinse the asparagus under cold water for ~1 min, stopping the cooking process.
- Remove the egg yolk from one of the hard boiled eggs and chop finely. Combine the egg yolk with the vinegar, mustard, and a generous pinch of salt & pepper. Whisk until smooth.
- Add the capers and olive oil, whisking again until well combined.
- Chop the remaining eggs (1 whole boiled egg, and the white from the other egg, all chopped finely). Stir into the vinaigrette. Pour on top of the asparagus.
Thank my lucky stars, there isn’t a fruit this child doesn’t love. Wish I could say the same about her other food groups…………