Monday the breezes were from the north.
Yesterday and Today they are coming from the South East, and very light. The life guards are flying red and purple flags but the ocean is alot of fun, especially with the air temp in the mid 80's.
The Hollywood Broadwalk is busy with strollers
who still play hookey despite forecasts of scattered and short lasting thunder storms. They can always duck into one of the many watering holes along the beach front.
Try this easy Spring salad. The prep time is only 10 minutes. It is lean and delicious.
Recipe - Spring asparagus & Cannellini beans
Asparagus ½ pound ( young and tender) cut into 2” pieces
Onion 1/4rounds sliced in half
Garlic 4 cloves – chopped
Mushrooms 1 cup sliced
Cannellini Beans- 20 oz. can
Italian Parsley ½ cup chopped
Lime juice - ½ lime
Clam Juice - 4 oz
Butter 2 tblspns
Olive oil 3 tbls
Basil 1 tsp dry
Chili stuff Chili Mix -1 tsp
Mushroom soup. ½ can
Black pepper
Steam the asparagus for a couple of minutes until tender but still bright green.
Remove from heat rinse with cold water and squeeze on the juice of half lime.
At the same time sauté the sliced onions and garlic in olive oil in a good size pot until them become translucent. Add the mushrooms, butter and the clam juice. As soon as the mushrooms change color and look like they are cooking add the mushroom soup.
Pour in the cannellini beans and season with chili stuff, basil
Add steamed asparagus, stir around . As soon as the asparagus is up to temperature mix in the chopped Italian parsley and fresh ground black pepper.
Serve either warm or chilled with crusty fresh bread and a cool wine.
Asparagus ½ pound ( young and tender) cut into 2” pieces
Onion 1/4rounds sliced in half
Garlic 4 cloves – chopped
Mushrooms 1 cup sliced
Cannellini Beans- 20 oz. can
Italian Parsley ½ cup chopped
Lime juice - ½ lime
Clam Juice - 4 oz
Butter 2 tblspns
Olive oil 3 tbls
Basil 1 tsp dry
Chili stuff Chili Mix -1 tsp
Mushroom soup. ½ can
Black pepper
Steam the asparagus for a couple of minutes until tender but still bright green.
Remove from heat rinse with cold water and squeeze on the juice of half lime.
At the same time sauté the sliced onions and garlic in olive oil in a good size pot until them become translucent. Add the mushrooms, butter and the clam juice. As soon as the mushrooms change color and look like they are cooking add the mushroom soup.
Pour in the cannellini beans and season with chili stuff, basil
Add steamed asparagus, stir around . As soon as the asparagus is up to temperature mix in the chopped Italian parsley and fresh ground black pepper.
Serve either warm or chilled with crusty fresh bread and a cool wine.
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