For the asparagus I sauteed it in a little butter and olive oil then pourer in a few Tbs of water and juice from half a small lemon (uncovered). I let the liquid reduce down as the steam finished cooking the asparagus. I also make my chicken breasts this way now (except I cover the pan after adding the liquid since chicken takes longer to cook). You get a great lemon brown butter sauce from this method. Add the creamy egg yolk and fresh parmesan cheese and it really makes it a decadent breakfast.
Oh and by the way, asparagus is on sale finally, I love this time of year:)
Happy March 1st!!!
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