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Monday, June 17, 2013

Asparagus with Avocado and Feta

I recently found a recipe for a veggie sauté that was served as part of a breakfast dish underneath egg in a hole.  However, if you take away the egg and toast component, this is just as well suited for a veggie side dish at suppertime.  The first step is to sauté shallots and asparagus with crushed red pepper.  I had no idea how important this red pepper would be, but it pretty much made the dish.  Once the veggies were ready, I tossed them with avocado, feta, and a little dill.  And then I ate it fast.  Really fast.  Because it was really good.

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