This veggie recipe deserves its very own post!

I’ve mentioned this veggie recipe in two different posts but it is such a good and simple recipe that I don’t want it to get lost or ignored in the other posts. PLUS, Orlando has added a new ingredient and it must be shared!!!!!

Its simple.

Asparagus, Leeks and Onions

  • chop 1/2 bunch of asparagus into 1 inch pieces. (to avoid the stringiness of the asparagus, break off the bottom portion of the asparagus)
  • 2 small Leeks or 1 large Leek, thinly sliced
  • 1/2 an onion chopped into small pieces
  • Sautee with olive oil, salt and pepper for about 7 minutes in a pan at high heat (maybe an 8)
  • The bottom of the pan will start to crust up. Then drizzle a little bit of marsala wine (about 2 ounces or less) on to the pan. Then you deglaze the vegetables (mix in the vegetables and wine with the crust for a delicious flavor)

But last week, Orlando added Brussel Sprouts to the mix. WOW! Delicious.

Brussel Sprouts were NEVER on our grocery list. But of course they came in our Annie’s box one day and we were forced to try it. My first impression was…they’re ok…but I wasn’t inlove. That soon changed. The more often Orlando cooked them, the more I liked them. They are now a staple in our home. If you’ve never had Brussel Sprouts and are hesitant to taste them, I suggest making them in this recipe for your first try. I think you will be pleasantly surprised!!!!

So the recipe remains the same except that I have incorporated the brussel sprouts in it:

  • 1/2 a portion of brussel sprouts, cut off the bottom part, and cut in quarters.
  • chop 1/2 bunch of asparagus into 1 inch pieces. (to avoid the stringiness of the asparagus, break off the bottom portion of the asparagus)
  • 2 small Leeks or 1 large Leek, thinly sliced
  • 1/2 an onion chopped into small pieces
  • Sautee with olive oil, salt and pepper for about 7 minutes in a pan at high heat (maybe an 8)
  • The bottom of the pan will start to crust up. Then drizzle a little bit of marsala wine (about 2 ounces or less) on to the pan. Then you deglaze the vegetables (mix in the vegetables and wine with the crust for a delicious flavor)
  • Last step is to put a lid on the pan for about 2 minutes. Then take off the heat and VOILA! (the reason we add this step is because those last 2 minutes steam the brussel sprouts and soften them to perfection!!)

Not only is the recipe delicious, but you are now incorporating 4 vegetables as your side dish to your plate. This means vitamins, minerals, fiber, folate, antioxidants…health!!!!!

We hope you enjoy it!!! Let us know in the comments section if you made this recipe and what you thought about it! Also, don’t forget we will be answering questions once a week so don’t be afraid to ask!!!!!!

 

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