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.