On Saturday I changed my mind and grilled/broiled the lamb chops but I braised some leeks in the Instant Pot. They turned out very well.
Monday I have to go to the asparagus farm and then the following Monday will be my last asparagus purchase for the year. Seems to have gone by so fast this year.
Been a pretty quiet day today - I had a long nap in the afternoon and we had leftovers for supper. I had forgotten it was the dish I made with Italian Sausages and Peppers. It was very good. Now I have to get more sausages though.
Tuscan Roast Asparagus
Asparagus and tomatoes seasoned with salt and pepper and roasted to perfection with a topping of
1 1/2 lbs asparagus, trimmed
1 Tbs oil
1 Tbs lemon juice
1 tsp lemon zest
salt and pepper to taste
1/2 tsp oregano (or Italian seasoning)
1 large tomato, sliced thinly
1/2 cup parmigiano reggiano (parmesan), grated
1. Toss the asparagus and tomatoes in the oil, lemon juice and zest, salt and pepper, place the asparagus on a baking sheet in a single layer with the slices of tomato on top, sprinkle on the parmesan and roast in a preheated 400F/200C oven until they start to caramelize, about 15-20 minutes, mixing half way through.
Author: Kevin Lynch
Source: Closet Cooking
Option: Drizzle with balsamic vinegar or toss in balsamic vinaigrette.
Have a great day