A kilo of white asparagus, trimmed, peeled, and steamed.
Ken added about half of the asparagus to an Asian-style cashew chicken recipe. He cut the steamed spears into smaller bites, stir-fried it with the chicken, and covered it all in a sweet and spicy sauce. I had grilled two boneless chicken breasts that he sliced in to strips for the stir-fry. Since the main ingredients were already cooked, making the dish was more assembly than cooking. It was delicious served with long rice. Best lunch I had on Sunday!
vos recettes sont toujours inventives et ont l'air délicieuses !
ReplyDeletebelle journée à vous deux, qu'allez-vous faire de bon ?
plein de bonnes choses pour vous deux,
amicalement
That cashew chicken sounds delicious! Although I like aspartame’s, and it is very healthy, by the end of season, I’m usually over it anyway.
ReplyDeleteWe seem to have asparagus nearly year round in the supermarket which makes it an object of suspicion. Aspergus for me is a spring vegetable, a treat, to put away for the year when the summer arrives bringing its unique tastes like strawberries and watermelon.
ReplyDeleteCongratulations to you both!
ReplyDeleteLunch sounds delicious.
Yummy! What a fine celebratory dinner! Congratulations, Walt!
ReplyDeletechristiane, merci ! Nous avons fait des "tacos," un plat typique du Mexique et du sud-ouest américain. Miam !
ReplyDeletemitch, I agree. As they say in France: Too much, c'est too much. lol.
michael, agreed!
bettyann, thanks!
mary, merci !