Last night, we had phenomenal steak for dinner. My dad fired up the grill and cooked two T-Bone steaks to perfection. When thinking of what I could make for a side, I realized that it is the start of asparagus season. Helllllllllo lemon garlic and rosemary asparagus.
I love asparagus. Grilled, sauteed or roasted- I think I could easily eat the whole bunch. The citrus flavor of lemon (which is also in season) is so refreshing in this side dish. Pair that with fresh garlic and rosemary (my two go-to’s for seasoning)… the simplicity of this asparagus makes it so delicious. I sauteed the asparagus with lemon slices as well as squeezing 1/2 a lemon over the asparagus. One may think that it would turn out too bitter and sour- but I assure you, it did not.
Then, having left overs, I made myself this veggie and steak skillet. I chopped some sweet potato, yellow onion, pepper, left over asparagus and left over steak. Sauteed the veggies and steak, placed that on a plate, topped with a slice of Sargento Ultra Thin Sharp Cheddar Cheese and an egg (cooked over easy), and had myself a breakfast.