Dining well on your own takes a little strategizing. To make it happen, I have many tricks in my bag. Here’s a good one:
For a light snack or a side dish, keep some blanched asparagus on hand. It can be served slightly warm, at room temperature or straight out of the fridge.
I get a bunch of fresh asparagus. Rinse them. Trim the bottoms (just hold them end to end and bend--the tough part will snap off at just the right spot). Take a wide sauté pan, place all the spears in the bottom and add about an inch of water. Cover, bring to boil, then turn the water down to a simmer. When the asparagus turns a bright green color and the bottoms are just barely tender, strain immediately and rinse in very cold water to stop them from cooking.
As soon as they are cooled and drained, toss with olive oil, lemon juice, salt and pepper. Eat some immediately, put the rest away for later!
A few ideas for “later”:
* chop and throw into an omelet with a little fresh goat cheese and some herbs. Tarragon, parsley or chives would be good.
* wrap spears in prosciutto or any thin-cut ham for an elegant appetizer
* snack on as is with your favorite dip or sauce (I like mayonnaise mixed w/an extra squeeze of lemon and a little dijon)
If you’ve got any other ideas, I’d love to hear them--leave a comment!
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