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.
happy cooking
Showing posts with label asparagus with lemon aoli. Show all posts
Showing posts with label asparagus with lemon aoli. Show all posts
Thursday, April 19, 2012
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