Wednesday, April 14, 2010
Guacamole is a versatile & simple cool dish that is a quick to put together crowd pleaser. Finally, something that is good to the palette is actually good for you. Avocado ( read as good fat) for heart, onion for blood purification, tomatoes for a healthy glow. All goodness in one!
This side is no-brainer. I like to keep my dish simple & fresh using avocado's that are firm but gives in whe are pressed gently, just ripe tomatoes, fragrant tender cilantro & crisp jalapenos. This creamy, smooth goodness makes you want to skip the chips & go straight to the dip!
2 large avocados
freshly squeezed lime juice, 1 lime
1/2 red onion, finely minced
1 small ripe tomato, diced
1 jalapeno, seeded & chopped
10 stems cilantro, finely chopped
Seriously, you need directions?!
Chop avocados into cubes and mash them very slightly with a fork. Combine all the ingredients in a serving bowl and serve along with salsa and tortillas of your choice.
1 pound asparagus
1 tbs olive oil
1 tsp garlic salt
1/2 cup grated Parmesan cheese
Preheat oven to 400°F.
Remove the tough lower stalks of Asparagus.
( To do so, hold the top end and bottom end of asparagus and bend. The Asparagus should snap easily with a crisp cut. Save the top, discard the bottom)
Place the asparagus in baking sheet, pour olive oil, sprinkle with garlic salt and toss to coat.
Roast for 15minutes, remove from oven, sprinkle the Parmesan cheese over the top and broil for 5 mins on low.