Sauteed Onions and Asparagus

I have discovered a deep love for asparagus in the last few years.  I don’t know why it took me so long to realize it.  But asparagus.  Is.  Amazing.  I love it to the point that, at family gatherings at my pastor’s house (I love having an adopted New York family!), they occasionally make asparagus.  And usually after all the boys clear out from the dinner table to go watch the game…I am left chatting with Carolyn and eating the rest of the asparagus.  No matter how much is left.  It’s happened I tell you!  So I am on a quest to see how many different ways I can discover to eat it!!  If you have a good recipe please send it to me!!

This one came completely out of my brain.  I wanted something a little different for my asparagus but still warm and full of flavor.  This is what I came up with.  Sautéed Onions and Asparagus!!

 

So, here’s what you need:

  • 1 lb Asparagus, trimmed
  • 1/2 Onion, chopped (I used red, but either will make a lovely flavor)
  • 2 Cloves Garlic, minced
  • 2 Tbsp Kerrygold Butter (We use Kerrygold because it is made from the milk of grass fed cows, and is recommended by Abel James, “The Fat Burning Man.”)
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp Coconut Aminos
  • 1 C Chicken Stock
  • 1/2 Tbsp Lemon Juice

 

And here’s how you do it:

  1. Melt your butter in a cast iron skillet over medium heat. Add onions and stir, cooking until tender starting to brown.  It will take a while, so don’t rush it!  My red onions were done in about 10 minutes, but white or yellow will take longer.  But the slower you cook it out, the better the flavor will be.
  2. Add garlic and stir in, cooking for another minute or so, until fragrant.
  3. Add Asparagus and integrate into the onions.
  4. Add Chicken Stock to deglaze your pan.  Stir in the remaining ingredients and continue cooking, stirring often, until asparagus is bright green and tender crips…8-10 minutes.
  5. Heap on a plate, making sure you have some onions on top.  And enjoy!!

 

Peectures!!

Photo (7)

Caramelize your onions in the butter…

Photo (8)

Add asparagus.  Deglaze the pan with chicken stock, and stir in other liquids.

Photo (9)

Continue cooking, stirring often, until asparagus is tender crisp and liquids have reduced.

Photo (10)

Yummy!!!!

Photo (12)

 

Garlic Roasted Cabbage Steaks

Boom.  It’s not often that your veggie side is the hardiest part of your meal.  We ate these along side a nice light soup…the crunch was fantastic, the garlic was so satisfying (since I always grew up eating garlic bread with soup…but I try not to eat bread much if ever…so this filled the little hole so I wasn’t disappointed!), and it really was something you can sink your teeth into!  Not to mention the fact that cabbage is awesome for you!  I don’t even really like raw green cabbage, but shoot…slathered in garlic butter and roasted till crispy and brown…I LOVED IT!  And so did Mr. Rodgers!!   I ever tossed the leftovers back in a hot oven a few days later and they were still good to accompany another meal!  Perfect 🙂  You should try!!!

 

Here’s what you need:

  • 1 Head Raw Green Cabbage
  • About 6 Tbsp Butter (You could use Olive Oil too, I’m just weirded out about heating olive oil because of some studies I have heard!  I don’t mind a little fat in the butter, but it’s up to you!!)
  • 2-3 tsp Garlic Powder, depending on your love level
  • Sea Salt and Pepper to taste
  • Tbsp Powdered Parmesan (Optional)

 

And here’s how you do it:

  1. Preheat your oven to 400 degrees.
  2. Remove outer leaf.  Using a sharp knife, carefully cut the cabbage head into inch thick slices, starting at the top of the head and cutting down to the “stem.”
  3. Lay “steaks” out in a single layer on a foil lined baking sheet.
  4. Melt butter in the microwave and whisk in the garlic powder.  Baste the top side of your steaks generously with half the mixture.  Sprinkle with sea salt and pepper.
  5. Slide into your preheated oven and cook for 30 minutes.
  6. Carefully flip cabbage steaks, baste fresh side with garlic butter, sprinkle on salt, pepper, and Parmesan, and return to the oven for 30 more minutes, or until crispy, brown, and to your desired tenderness.  Remove from oven and enjoy!!

 

Peectures!!

PhotoCut cabbage head into approximately 1 inch thick slices and lay out in a single layer on a foil lined baking sheet.

Photo (2)Baste generously with garlic butter and sprinkle with salt and pepper.  Roast at 400* for half an hour, then flip and repeat basting, salt, pepper, and add Parmesan this time!  Return to the oven for another 30 minutes and BAM!  You’re done.  Easy as that!

Photo (3)Yummmmyyyy

Photo (4)I want one right now.  I’m kinda hungry!!  🙂  I hope you simply love this!!  What is your favorite cabbage recipe?