Sunday, May 3, 2015

Quick Asparagus Sauté with Caramelized Garlic + acoupla shots of Twin Cities Live

My whirlwind of a week is over and the diarrhea has mostly subsided my nerves have finally calmed to a place where I can begin processing that I cooked/spoke/appeared/didn't fall flat on my face on live television! Credit goes to wedge shoes and prayer and people I can count on, but I still find myself short on sufficient enough words to describe how amazing the experience felt. Adrenaline is one word I can think of, or, if I had the guts to skydive I would imagine jumping out of a plane to feel the same way I did on Tuesday. I confessed to my girlfriends it had to be the next best day of my life after the birth of my two children and the day I married the man of my dreams (no small thing!).

Cooking Beer Battered Asparagus with Yogurt Tarragon Dipping Sauce.
Emily Engberg and Myself.
Steve Patterson & Elizabeth Ries of Twin Cities Live.
Exactly 78 seconds of glamour.
My fan row.
Producer Mike Marcotte telling the audience to kick it up a notch.
Kelli Hanson and Myself.
My bodyguard. Not really.
Friends sent snapshots of their televisions (awesomeness).  
Hanging out on-set after we wrapped. And by "hanging out" I mean, snapping a photo and being told: time to go.
Walking away from TCL I found myself with an abundance of asparagus and you are going to LOVE this recipe! It's fast, healthy, and interchangeable with all types of vegetables! The cooking method is my go-to method  for fast, weeknight veggie sides using only one pan and minimal effort! After you sauté your choice of vedge, (this works with other vegetables like snap peas, broccoli, kale, rainbow chard, beet greens, zucchini, and green beans) clean out the pan, fry an egg and you've got dinner. Promise you'll love it.
Even though I lost the contest I am so thankful for the awesomeness of going on the show because it was really, really fun. And for that...I won! I won so bad! 

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Quick Asparagus Sauté with Caramelized Garlic

Cooking Note: Many types of vegetables love this simple, fast cooking method. Vegetables like snap peas, broccoli, kale, rainbow chard, beet greens, zucchini, and green beans, among others. Be adventurous!

3 tablespoons olive oil
2 cloves garlic, sliced thin
1/4 - 1/2 teaspoon red chili flake
3/4 pound asparagus 
2 tablespoons tarragon vinegar, or something similar
2 tablespoons fresh herbs, like tarragon, basil or Italian parsley, chopped
Kosher salt and freshly ground black pepper

Place olive oil, garlic, and red chili flake in a medium-sized skillet over moderate heat. Trim the woody stalk from the bottom of the asparagus and discard, chop stalks into 1" pieces. Keeping careful watch over your garlic, let it stew and quietly sizzle in oil until deeply, golden brown. Toss asparagus into hot oil and sauté for 3-5 minutes, until crisp tender. Sprinkle vinegar over asparagus, add herbs and stir to combine. Season with salt and pepper. Serve with a fried egg. 
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