Asparagus with Pine Nuts

Caleb Spare — Fri, 16 Apr 2010 20:13:56 +0000

This is my favorite way to eat asparagus. The trick is really getting it cooked just enough.

The low aperture is how you know it's a legit recipe.

Ingredients:

Half a bunch of asparagus (maybe 30 sticks)
2 t extra-virgin olive oil
1 small lemon, squeezed
2 T pine nuts
Salt and pepper to taste

Put a couple inches of water in a saucepan and put it on high heat. Wash the asparagus and then break each stem by holding it near the top and bottom and bending it so that it snaps somewhere near the middle. When the water is at a rolling boil, leave it on high heat, put in the asparagus, and cover. After exactly 1 minute 45 seconds, remove the saucepan from the heat, drain the asparagus, and arrange on a plate with each stem pointing up. Sprinkle on a pinch of salt, then drizzle on the olive oil and lemon juice. Crack some pepper over the asparagus, sprinkle on the pine nuts, and serve.

Sandwich no. 1

Caleb Spare — Wed, 03 Jun 2009 05:21:40 +0000

This is one of my favorite sandwiches. It’s a slight variation of the “California” served at this restaurant (I don’t like mayonnaise). I find that it’s very convenient to make two of these, so find a friend (or eat them both, if you’re hungry enough). For the mustard, pick your favorite type. I like whole-grain dijon on this particular sandwich.

Ingredients

Four large slices whole-wheat bread
1 large, ripe avocado
1 large, ripe tomato
several slices of provolone
sprouts (radish, clover, or alfalfa)
mustard

Slice the avocado in half. Scoop out the flesh and spread it on one of the slices of bread. Place the cheese on, followed by two slices of tomato. Liberally apply sprouts. Spread mustard on another slice of bread, and place it on the top. Repeat for the second sandwich. Enjoy!

om nom nom

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Asparagus with Pine Nuts

Sandwich no. 1