So I fell back on my "never fails to please" date night menu: Manhattans, filet mignon, mashed potatoes (for Josh, I had a baked sweet potato--more on that later). Of course, I also roasted asparagus which makes Josh "gag." It was okay though because I smothered the asparagus in lemon aoli. Yum!
Appetizer was seed crackers, light Havarti cheese with a smidge of peach coriander jam. Josh wasn't impressed by the multi-seed crackers, but then again, I didn't expect him to like them. I did.
The mashed potatoes were made from these tiny (ping pong balled sized) Yukon gold potatoes. Easy to mash.
My sweet potato was topped with a trans fat free butter flavored spread and a splenda brown sugar blend. It tasted as awful as it sounds.
Filet was cooked perfectly.
The piece de resistance, however was the aoli for the asparagus:
.25 c mayo
2 cloves garlic, minced
That's where I stopped measuring. I used the zest from 2 lemons and the juice from one (it was a juicy lemon) and a little salt and pepper.
Tonight, being Thursday, is pizza.