Asparagus is a staple in my house, despite it’s odoriferous effects, or maybe even because of it. My emotional maturity level is pretty low.
Asparagus is one of the green veggies Ave will happily eat, even though she is absolutely adamant they’re green beans, and we’ll spend the vast majority of our meal arguing this point. Eventually I cave because toddlers are not rationale. Plus, she is stubborn that child of mine. I have no idea where she gets it (cough, bullshit, cough). Probably from the Hubby (cough, still not true, cough).
Also post asparagus diapers are no joke.
Last week, I asked the tiny human to pick between broccoli and asparagus at the grocery store, and she went with the latter, so you can thank my mini-minion for this week’s recipe. Then again, she thinks their legumes, so whatever.
On a typical day, I’ll roast my asparagus in the oven with a splash of olive oil and loads of garlic to keep the vampires away; obviously, but I wanted to shake things up and try something new today.
Since I had no real leanings of my own, I let my fridge and pantry do the talking. The kalamata olives practically screamed my name, although that could have been Ave in the living room, while an unopened yet expired jar of sun-dried tomatoes begged to be used. A quick sniff test proved the tomatoes still had fight in them yet, so into the pan they went, along with the diced asparagus and a healthy glug of olive oil.
A tiger can’t change all her stripes at once.
I did skip the garlic though, so I guess I’m an easy target for the coffin sleepers now. Maybe I should go hide or put a crucifix above my bed for extra protection. Or maybe I should just get back to the recipe.
Anyway, once the asparagus was completely cooked, I added the olives and thew in some goat cheese, because the tanginess pairs nicely with the kalamatas and the sun-dried tomatoes. Also, you never need an excuse to add cheese. My final step was splashing the entire concoction with a little lemon juice so it would all play nicely together.
While the end result won’t keep the night walkers away or your own toddler from arguing with you, I can promise it will make your mouth sing.
- 1 Tbsp. Olive Oil
- 1 bunch Asparagus, washed, ends removed and cut into 1 inch pieces
- 1/4 cup Sun-dried Tomatoes marinated in oil, chopped
- 1/4 cup Kalamata olives marinated in oil, chopped
- 1/4 cup Goat Cheese
- 1/3 of a lemon, juice only
- Salt and Pepper, to taste
- Add the olive oil to a medium sized pan set at medium heat. Once the oil is hot, add the sun-dired tomatoes and the chopped asparagus. Give one crank of salt and pepper. Cook until the asparagus is tender enough to pierce with a fork, but still has a little give back (you don't want it to be totally limp (TWSS), approximately 10 minutes.
- Remove the pan from heat, add in the diced kalamata olives and squeeze a third of lemon over it. Stir to combine.
- Pour the asparagus, olives, and sun-dried tomatoes into your serving dish. Add goat cheese and serve warm.
- *This easily serves four as a side dish.
I have no idea why I went on a vampire tangent today. I haven’t watched any scary movies lately or read any creepy books. Apparently, Ave doesn’t have the market cornered when it comes to being irrational.
this looks delightful!!! thank you i needed some veggie inspiration. we would all three love this dish and it would go perfectly with my wine 🙂 i’m really into goat cheese and anything right now! and we all adore asparagus yet i forget about it frequently, it’s quite rude of me.
I hope you love it as much as Ave and I did. 🙂
“This easily serves 4 as a side dish”. Not when I am one of the 4 participants, lol! I will be having this along side a small baked potato, mbutter and a sprinkling of bacon and I doubt there would be a lot to share with anyone!
And as much as I love asparagus, I swear the whole next day I can smell it coming out of my pores! Not that it stops me from enjoying it fresh all spring. Not one little bit.
The smell doesn’t deter me either. I just love this green veggie so.
Meghan recently posted…Sauteed Asparagus with Kalamata Olives and Sun-dried Tomatoes
I’m impressed that Ave loves asparagus – what a good little eater she is! It’s such an earthy green, I didn’t even like them much until a few years ago. Asparagus is one of my hubby’s favorite veggie, so I incorporate them into meals pretty often.
Nicole @ Foodie Loves Fitness recently posted…7 California Trails I Hiked in The Beginning of 2018
Asparagus is one of my favorites too.
I’m grateful Ave eats so well, although she’s starting to get picky, so I know it won’t last much longer.
Meghan recently posted…Sauteed Asparagus with Kalamata Olives and Sun-dried Tomatoes
I would comment on how good this sounds, but I’m still gagging at the thought of post-asparagus diaper. You’re a better woman than I!
I’ll be sure to have asparagus the next time you’re in town so you can experience the asparagus diaper yourself. I wouldn’t want you to miss out.
Meghan recently posted…Sauteed Asparagus with Kalamata Olives and Sun-dried Tomatoes
That’s awesome that asparagus is one of Ave’s favorite veggies. We’re the opposite over here. Miss Squish generally will try most vegetables (I know I’m lucky on this one, and I don’t expect it to always stay like this) but asparagus is her nemesis. I think this salad looks delicious though and it is bad to say I wouldn’t mind something she doesn’t want to share?
Yeah, Ave is already starting to reject foods she happily ate before. Sigh.
Meghan recently posted…Sauteed Asparagus with Kalamata Olives and Sun-dried Tomatoes
I thought asparagus season was over here but there has been a resurgence in the stores! Perfect timing!
Jen @ Chase the Red Grape recently posted…Whole30 – Challenge complete
Hooray for good timing. I can’t wait to hear what you think of this recipe. I loved the flavors.
Meghan recently posted…Sauteed Asparagus with Kalamata Olives and Sun-dried Tomatoes
I ate so much asparagus last week my pee smelled bad for days. #worthit.
Brittany recently posted…Accepting Alfred
You and me both. #TeamAsparagus
Boycott the olives and im there. Sundried tomatoes and goat cheese are an awesome combo. A must for all my homemade pizzas.
Cora recently posted…Some Things I’d Like To Share With You (Friday Favorites)
The olives are almost my favorite part.
My typical way to prepare asparagus is with olive oil and tons of garlic too! Sometimes with parm on top if I’m not feeling lazy. But I always struggle with other ways to prepare it. Between the sun dried tomatoes and the olives, you’ve got me sold on this recipe!
Hooray. If you try it, I’d love to hear what you think.
Neat post. Cheers