22 Mar Asparagus with Pesto Cream Sauce
This recipe was born out of the fact that my husband only eats three green vegetables: green beans, lettuce and asparagus. That’s two more than when I first met him–in case anyone is counting.
I’ve been getting so bored with the same green veggie routine (salt, pepper, olive oil. repeat.) that for our Recipe Redux challenge, I took on asparagus and created a 7 ingredient or less simple recipe and made a full on meal out of it. The combination of pesto and cottage cheese for the sauce, combined with the hard boiled egg on top fit the Redux criteria: Simple to love. Simple to cook. Simple to buy for.
And, because asparagus is the “IT” girl of the season, it’s only appropriate to dress it up a bit. The chance that it will grace your Easter or Passover table is great….am I right? So what that many of us will have stinky pee after eating it–it’s worth it. Like I always say, sulfur and stinky pee are no reason to forgo cooking or eating asparagus.
The hubs response, you ask? As the fork neared his mouth, his only request was a glass of water before he tasted it….just in case.
Needless to say, I enjoyed it immensely.
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