It’s been a while since I worked on my blog…among other things, I’ve been tackling making new recipes from old meat containing recipes. I was dreaming for some potatoes that my mom used to cook in her one pot chicken dinner…my revised ‘recipe’ is with asparagus and it is asparagus I picked from a wild patch not far from my house.
Since most of the time I only cook for one, this recipe makes about 2 portions.
Lemony Asparagus and Potatoes
1/8 cup extra virgin olive oil
2 large cloves garlic, crushed/chopped
1/8 tsp dried basil
1/8 tsp dried oregano
1/8 tsp dried thyme
a pinch dried ground sage
ground black pepper to taste
1 tsp soy sauce
juice of one very large lemon
2 or 3 potatoes cut into chunks (enough for 2 people)
¼ cup chopped onion.
Fresh Asparagus cut so they just fit laying across the top of the potatoes in the pot.
¼ cup vegetable broth or water
Place oil, garlic, onion, soy sauce, lemon juice and all spices in a small pot (with a tight fitting cover) and mix well. Add potatoes stir until all potatoes are coated before placing on the stove burner. Turn on heat and and add the vegetable broth a couple minutes later. Cook on a medium low heat with cover on tightly. Depending on the size chunks of potatoes – check the potatoes after 15-20 minutes and if they are almost done. When they need about 5 minutes or so, make sure there is a small bit of liquid in the bottom of the pot, if not pour a couple of tablespoons of vegetable broth or water before placing the cut asparagus across the top of the potatoes. In about 5 minutes the asparagus will be steamed to perfection.
COMING UP SOON: Spicy Tahini Sauce or dip