Saturday, January 21, 2012
This week has been kind of special to us. We actually enjoyed several all vegetable dinners and have eaten lots of soups for lunch. This may be the first week I can remember that I have not made cornbread since I was taught how...
What's the occasion? Nuttin' special; well, maybe that after-the-New-Year-approach-to-life that everybody gets caught up in and somehow maybe it pulled us into the mix and caught up with us... we will just have to see. Now I did have a breaking moment as I made a nice dinner midweek of fried catfish with cheese grits. But I came right back around with veggies the next night; and I didn't get whipped for straying. Lost 5 pounds too this week, and folks, I gotta tell ya, I missed my cornbread.
For those that follow me, you know that Friday nights around here are normally steak nights and last night was no exception. It was a lean petite tenderloin with my steak seasoning and lubricated in olive oil. A simple salad of sliced tomatoes with a balsamic vinaigrette over leaf lettuce and steamed fresh asparagus paired beautifully with this sauce.
Yes folks, I can cook healthy - kinda... hope you try it.
Steamed Asparagus with Lemon Yogurt Sauce
1 pound fresh asparagus
Lemon Yogurt Sauce:
4 tablespoons Greek yogurt
3 tablespoons extra virgin olive oil
good pinch of white pepper
little pinch of sugar
1/8 teaspoon sea salt
1-2 garlic toes, smashed and finely minced or 1/4 teaspoon granulated garlic
3 tablespoons lemon juice
Make the dressing by whisking in a small bowl the yogurt, olive oil, pepper, sugar, salt and garlic. Whisk in the olive oil and refrigerate until ready to serve.
Wash the asparagus under running water. Snap off the thick ends of the asparagus at the breaking point and place in a dish. I use a glass loaf size dish just 'cause it fits nicely.
Bring water to boil in steamer and when ready, sprinkle asparagus with sea salt. This will help preserve the color plus the addition of sodium. Forget the salt if you can't have it. Steam asparagus until crisp tender.
Remove asparagus, plate and serve with the sauce on top.
Find the Nutritional Facts here