Oh Asparagus. Bright and delicious. We forgive you for making our pee smell weird.
Ever since Alice Waters got on the Meyer Lemon bandwagon you can find them everywhere from your hand soap to your frozen yogurt. I’d like to say I fly above food trends, but I’m as guilty as the next foodie. May is the last month when Meyer Lemons are in season, and I don’t feel as guilty splurging on them. I love how their bright lemon-y goodness is somehow more round and sweet than the conventional lemons.
Since I love all things creamy and savory, I used to forget to consider balancing acid into what I cook. Acid was for salads, and perhaps afterthought garnish for fish. Not so when you’re cooking healthy. Since I’ve begun limiting fat as a vehicle for flavor I’ve turned to acids to add a nice bright punch. It’s not the comforting “eerrrrmmmmhhhh…!” feel you get from cheese and butter, but it’s more of a “ShakahkAH!” And in this simple asparagus recipe meyer lemon juice is a perfect accent. So yummy and quick!
2 lbs asparagus (medium thickness preferred)
1/2 C very thinly sliced onion
1 meyer lemon
1 TBsp Olive Oil
1/2 tsp Kosher salt
1/2 tsp fresh black ground pepper
Preheat the oven to 450 and position a rack towards the top.
Line a sheet pan with foil. Cut the bottom third of the asparagus stems off and place on prepped pan with the onion. Drizzle olive oil over the asparagus and onion with salt and pepper, and toss or massage to coat evenly. Spread into a single layer and put into the oven for 8-10 minutes, making sure to shake the pan halfway through cooking. Keep an eye on it, the asparagus should be bright green and fork tender, but perfectly cooked can quickly cascade into stringy olive-colored mush.
After the Asparagus is nicely roasted, place on a dish and drizzle meyer lemon juice on top. Delicious!
I recognize that a recipe for an egg white omelet is kind of lame. Almost everybody knows how to make an omelet, but it’s my first posted recipe. I’m on training wheels :).
Start your morning right, and set yourself up for a week of sauteed veggies!
Egg white omelets are a filling way to start and end the day. I saute a big batch of veggies and only use 1/4 for my single omelet. The rest of the sautéed vegetables I save for easy omelets later in the week, or even salads, sandwiches, or an easy side-dish. Just about any mix of veggies will do, just try to cut them all in a similar shape/size so they cook in the same time.
4 Cups sliced veggies. (I used red onion, carrot, and bell pepper)
2 Tbsp fresh herbs. (I used cilantro)
4 egg whites
2 Tsp olive oil
1 tsp salt
2 oz Reduced fat Cheese, grated (I used a cheddar/jack combo)
pepper to taste
red pepper flakes (optional)
Olive oil cooking spray
1.) Slice up your veggies and set them aside in a bowl. Toss with salt, pepper, and olive oil. Use your hands to massage the oil and salt into the veggie mixture. This seasons every little slice, helps pull out water more quickly from the vegetables, and stretches the relatively small amount oil. The result: quicker cooking and a more luscious ‘mouth feel’.
2.) Heat a non-stick skillet on medium heat. Add the coated veggies and saute just until tender. Throw the fresh herbs in and then return sautéed vegetables back to the bowl. Carefully wipe down the pan and put back on medium heat. Coat with olive oil cooking spray.
3.) When pan is hot, add egg whites. When egg whites are almost cooked-through, add cheese and 1/4 the sautéed veggie mixture to one side of the pan. Flip egg whites over top to create the typical omelet semicircle shape. Sprinkle salt to taste. Serve on a warm plate with Tapatio!