First Asparagus

I hadn’t really contemplated dinner, so when it came time to do some serious thinking, this is what I came up with.  I’d been to the grocery store the afternoon before, so there was plenty to choose from.

I started with the asparagus; then plotted the rest of the menu.  What you see above is the simple version of pork scallopini.  I just dredged these thinly-sliced, boneless pork chops in some highly seasoned (thank you, Penzey’s) flour and quickly sautéed them in avocado oil.  I seldom fry anything with a coating like this, but the avocado oil is just so good for a quick fry like this.

The Spanish rice was a snap.  I had leftover rice (a planned over, of course), so added a few spoonfuls of the deli Mexican salsa that is a staple around here, and some chopped tomato and red pepper that had been left from lunch today.  A few shreds of cheese to give the rice some body without making it all sticky.  Clearly a generous sprinkling of thinly-sliced scallions or Mexican onions would have been appropriate, but alas, I had forgotten to buy any the day before.

Despite this glaring omission, the meal received repeated rave reviews throughout the evening!  Even though his taste buds are all but obliterated, DH certainly does enjoy my offerings, and is not shy in heaping on the praise!  ;->

This week “off” each month from the chemo infusions brings about a bit of an improvement in his appetite, and the ability to taste individual nuances, so it was nice to see him able to enjoy these subtle flavors.

About judilyn

RV'er, foody, caregiver, knowledge seeker
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13 Responses to First Asparagus

  1. All looks delicious! I once tried avocado oil and didn’t like the flavor, but I guess it can vary from one manufacturer to another. Maybe I need to give it another try!

    Liked by 2 people

    • judilyn says:

      Even tested directly off a spoon, I found NO taste at all, which I find important when a delicate touch is needed.

      Not entirely sure what pulls me to this particular oil, as it is pretty expensive, but I use so little that the per use cost evaporates into the ether.

      I keep it behind the soy sauce in the cabinet for maximum darkness! ;->

      Liked by 1 person

  2. judilyn says:

    Maybe there are different grades of avocado oil just like there is olive oil. I don’t know how quickly it spoils, but I keep it for a long time. It runs about $4. a cup at the least expensive place I can find, so I save it for special things like this. I used it half and half with ghee for browning up some big, whole mushroom caps the other night to go with a NY strip! Do not know which of the items to credit, but the outcome was deee-licious.

    Like

  3. judilyn says:

    Maybe there are different grades of avocado oil just like there are for olive oil. I don’t know how quickly it spoils, but I keep it for a long time. It runs about $4. a cup at the least expensive place I can find, so I save it for special things like this. I used it half and half with ghee for browning up some big, whole mushroom caps the other night to go with a NY strip! Do not know which of the items to credit, but the outcome was deee-licious.

    Liked by 1 person

  4. Fabulous meal and so easy!

    Liked by 1 person

  5. RV John says:

    Looks tasty as always Judie.

    Liked by 1 person

  6. RV John says:

    Hi Judie the comments work fine on your, but I am testing it here anyway, just to make sure 🙂.

    Liked by 1 person

  7. tonytomeo says:

    Asparagus still makes me laugh. When we were staring students, we got much of our produce from the crops we grew on campus. As a horticulturist, I supplemented with a few odds and ends that could be gleaned from landscapes or the wild. The ‘Asparagus’ that we got was actually the juvenile floral stalks of the native Yucca whipplei. Rather than several narrow stalks, we got one huge stalk that we peeled and sliced into patties.

    Liked by 1 person

  8. judilyn says:

    Yes, you’re right! They are EVERYWHERE!!

    Like

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