Roast Asparagus Milanese

Asparagus Milanese from the Greenwich Grill

Bread with Tuna Infused Cream Cheese from the Greenwich Grill

Bread with Tuna Infused Cream Cheese from the Greenwich Grill

Up in Connecticut my mother’s asparagus is already coming up. It’s almost a month early but with such a mild winter and a warm spring everything’s off schedule. At the Greenwich Grill where I had the chicken with bacon and pine nuts from the last post, Reed had asparagus milanese, a.k.a. roast asparagus with a fried egg. It was delicious and since I have wonderful fresh asparagus on hand I thought it would be a great time to give it a try.Ingredients for Roast AsparagusAsparagus prepped for roasting

Sadly a few years ago voles decimated my parents’ asparagus beds but they put in new ones surrounded by wire cages to protect the roots. The wire cages seem to be doing the job because the new plants are flourishing.Asparagus ready to roastFrying an Egg
Generally, when I roast asparagus I go with olive oil, sesame seeds, and garlic salt but the Greenwich Grill’s version was delicious and substantial enough to be a light lunch. The Greenwich Grill is an interesting place. It specializes in Italian food with a Japanese touches. For instance our bread was served with tuna infused cream cheese (I’m not a fan) instead of the usual olive oil.  I preferred their Italian focused dishes like asparagus or the chicken with bacon.Roast Asparagus Milanese

Roast Asparagus Milanese (serves 2)

(Active time: 10 minutes    Total time: 25 minutes)
  • 2 tablespoons olive oil
  • 10-15 asparagus spears, trimmed
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic salt
  • a couple grinds of fresh black pepper
  • 2 large eggs
  • 1 tablespoon butter

Preheat oven to 450°F.  Toss the asparagus on a baking sheet with olive oil. Sprinkle with salt and pepper. Roast until tender and browned in spots, about 15 minutes. Remove the asparagus from the oven group into two equal groups. Sprinkle cheese over the groups and roast until the cheese has melted, about 2-3 minutes. Plate the asparagus and keep warm.

Meanwhile, heat a large skillet and melt the butter. Once the foam subsides, fry the eggs.  Gently transfer an egg on top of each group of asparagus. Season with salt and pepper; serve.

*Roast Asparagus Milanese would be great for breakfast or as a side dish along side ham or roast chicken.

 

Share

Berry Sangria

Sangria from Habana OutpostToday was cold and wet. I’m impatiently awaiting the sunny days of spring. I remember last spring when the weather was like this my old roommate Jesse and I went to Habana Outpost in Fort Greene to sip sangria huddled in our sweatshirts hoping that there’d be a break in the clouds.  I think we somehow thought that if we acted like it was spring that act might hasten its arrival. We were there to plan our vegetable garden.

Habana Outpost in the summer

Habana Outpost in the summer

Movie Night at Habana Outpost

Movie Night at Habana Outpost

Jesse and I used to share a duplex with a garden in Prospect Heights. In NYC any private outdoor space is highly coveted and we loved our backyard. We’d sit out there and smugly discuss just how great our backyard was. The rest of the apartment was falling apart and the neighborhood was a little sketchy but our hydrangeas were to die for.

Ingredients for Berry Sangria

Pouring Chambord into Simple Syrup

Pouring Chambord into Simple Syrup

Berries Marinating in Chambord Simple Syrup

Berries Marinating in Chambord Simple Syrup

Continue reading

Share

Fruit Salad with Pineapple & Mango

Fruit Salad with Pineapple and MangoWhy can’t bodegas ever make a good fruit salad? I won’t name names but yesterday I ordered a fruit salad from my local bagel shop/bodega. Now this store does a phenomenal job on bagels and offers quality sandwiches, soups and salads. There’s always a long line to get to the counter and generally everything’s quite good until yesterday when I ordered their fruit salad. From past experience at similar establishments I’ve learned to avoid fruit salads.Ingredients for Fruit Salad with Pineapple and Mango

Normally, I know better but yesterday I was lured in by those pithy chucks of melon because I wanted something light and fresh to accompany the mac & cheese with greens leftovers that I’ve been having for lunch for the past three days (by the way its still delicious and reheats wonderfully). Three days in and I still love it.

As I see it, the main problem with commercially produced fruit salad is that the honeydew and cantaloupe, which comprise 80% of the salad, are never ripe. They’re so far from being ripe that they’re crunchy and flavorless. The two slices of strawberry and three blueberries that round out the salad just can’t compete against that much bland melon. The other problem is that the chunks of fruit are too big so you can only savior one tasteless piece on melon at a time.Peeled Mango before dicingPineapple peeled and diced

Continue reading

Share