Roasted Asparagus with Mixed Grains + Citrus Ribs from May Wah
I wanted a different way to make asparagus than the usual garlic and olive oil combination, and I came up with -
blood orange olive oil + lime + sea salt + rosemary + fresh ground pepper*
The flavors complemented each other perfectly - I think the rosemary really kicked it up a classy notch - and I roasted the asparagus for about a half hour at 350. So delicious! I expected to have leftovers but my roomates devoured them. They were so good that once you started eating a stalk you just couldn’t stop!
We also finally had citrus ribs that have been hanging out in our freezer forever from May Wah, a fantastic vegetarian market in Chinatown that has great, cheap frozen vegetarian/vegan specialities. I don’t eat a lot of faux meat, but it’s nice to an easy meal fix in your freezer and these ribs certainly did not disappoint. Served them up over grains and a delicious meal was born! I was thinking about making an orange sauce for the grains but decided against it after looking at the sad pile of dishes in the sink.
I’ve been really happy bringing my lunch to work this week (3/4 days is solid - I did supplement today’s lunch with tomato-mint fritters from Pita Press but it makes my lunch stretch into tomorrow and it’ll be waiting for me in the fridge tomorrow), and eating dinner at home. It’s nice to know for sure what goes into your food!
*note - we don’t even keep normal pepper in the house - it is always freshly ground from Trader Joe’s!