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Tuesday, May 17, 2011

Verdant ~ pan-seared aspargus & salt/vinegar kale chips

Picnik collage
Picnik collage
Picnik collage

it's the time of year where everything is so alive
~ with blooms
~ with raindrops
~ with shades of green so lush, you want to taste it

salt & vinegar kale chips ~ i used rice vinegar & sprinkled with salt & pepper. after some experimenting, i baked for 6 minutes, flipped the leaves and baked for an additional 3 minutes. consume immediately.

pan-seared asparagus, c/o dw. lest you think i was lazy, i contributed with a roasted chicken. that'll come later this week. promise.

Very simple prep. Wash the spears, chop the woody ends off, and peel the ends of the largest spears. Dry. Mix a drizzle of balsamic vinegar with a drizzle of olive oil. Add fresh ground black pepper. Toss asparagus in oil/vinegar mixture to coat. Sprinkle with kosher salt. Saute in a medium-high heat pan until reach desired doneness.

3 comments:

  1. oh oh oh so I went to a thing this weekend and someone brought kale chips (i'd never had them before...very good!). Their secret ingredient was nutritional yeast because it gave them a cheesy flavor...had you ever tried that? I once lived with someone who liked nutritional yeast on popcorn, which i'm thinking now was not as good of an introduction to the stuff as kale chips

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  2. yoli, thank you!

    foxflat, i have not tried nutritional yeast and i agree, i think i would be a good introduction if used on kale chips or popcorn. this is now filed under stuff that must be researched...by dw. thank you for the tip.

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