Thursday, October 18, 2007

I am an Asparagus Junkie

Grilled Rosemary Garlic Lamb Chops with Roasted Asparagus
It is technically not asparagus season yet, but there has been very good sales on this tantalizing veggies that had me justifying my green indulgence. I bought a bundle last week as my one not-on-the-list impulse item (some would opt for chips and sweets, I covet the asparagus).
I pan roasted the entire bundle in garlic and olive oil and ate that with a side of lamb chops. But then I was left asparagus-less after that meal. Like a junkie seeking her next fix, I made a special trip to the grocery store the next day and bought two more bundles.
In an effort to show some restraint, I only steamed up half a bundle this time. Now when it comes to asparagus, I don't like to do too much to it. I like to enjoy this vegetable without a whole bunch of other ingredients masking its full flavor. Mmmm...dressed with a touch of sesame oil, lemon zest and a sprinkling of sesame is good.

Grilled Rosemary Garlic Lamb Chops
2 lamb chops
3 tbsp olive oil
3 tbsp rosemary
2 cloves garlic, minced
juice of 1/2 lemon
salt to taste
Mix the olive oil, rosemary lemon juice and garlic together.  Marinate the lamb chops in this mixture for about 3 hours in the refrigerator.  Grill to desired doneness.  Salt to taste just and serve.  Please never ever salt your lamb before it is done cooking.  That would make the meat toughen.

Dressing for Asparagus
1 tbsp lemon juice
1 tsp sesame oil
zest of 1 lemon
pinch of salt
dash of black pepper
1/2 tbsp sesame seeds
Mix all ingredients together and toss with steamed or grilled asparagus.