Dinner For One ~ Asparagus, Egg and Truffle

When Mister is on business travel or has a late dinner meeting, I usually turn to eggs for a quick dinner. I have never been a bowl of cereal at dinner girl and enjoy my time in the kitchen too much to just pour dinner in a bowl.  Dinner for one doesn’t have to be complicated or time consuming.  A few key ingredients in the pantry and refrigerator make all difference.

Eggs and asparagus are a match made in heaven, eggs and truffle are a match made in heaven and the tomato was perfect…so perfect that I went back to the kitchen for a piece of whole grain bread to get every bit of the tomato juice and truffle oil from the plate.

When you find yourself alone, indulge in this simple, elegant and truffle decadent dish for one.

I always have Truffle Oil and Truffle Salt on hand.  For me, there is nothing as wonderful as the taste and aroma of truffles and while truffle products are a bit expensive, a little goes a long way in elevating a dish from drab to divine!

Ingredients for One:

6 steamed asparagus spears
1 poached or lightly fried egg
1/2 tomato, sliced thin
Pinch of black truffle sea salt
Teaspoon of truffle oil

Preparation:

Layer asparagus and tomato on plate and drizzle with truffle oil. Place egg on top and sprinkle with truffle salt and a pinch of ground pepper.  This dish also works very well with hard-boiled eggs, sliced or chopped and sprinkled on top of the asparagus and tomato slices.

This also makes an elegant brunch or salad dish.

Truffles are wonderful in risotto and pasta as well.  I recently made a Lobster Mushroom and Truffle Risotto and there wasn’t a grain of rice left.  I owe that to the truffle!

Linked to:

Real Food Wednesday, What’s On Your Plate, Works for Me Wednesday, Sweet and Savory WednesdayWelcome Wednesday, Wandering WednesdayGold Star Wednesday, What’s Cooking Wednesday, Raising Homemakers, Potluck Wednesday, Let’s Do Brunch, What I Ate Wednesday, At Home with Haley, No Whine Wednesday, What’s For Lunch Wednesday.

French Fridays with Dorie ~ Basque Potato Tortilla

We love Frittata.  We often make them for Sunday brunch.  Hash-brown potatoes on the side or mix it up with a simple salad.  A great guest brunch…the variations are endless.

Guess what I make when my husband is traveling?  Yep, a frittata…usually with tomato, spinach and a bit of feta.  There is something so comforting about breakfast for dinner.  Simple too!

This week, we are having a Basque Potato Tortilla from Around My French Table (Dorie Greenspan). Similar to a frittata with a twist or two.  The potatoes are browned and added to the egg mixture not served on the side.  I like this…simple one dish preparation.  I also like that I don’t have to utilize my non existent omelette flipping skills.

I made a few changes…instead of diced potatoes, I sliced them thin with a mandolin and I added asparagus.  I think it turned out just lovely and it tasted fantastic!  Golden and puffy out of the oven, thin and crispy potatoes on the bottom and fresh asparagus on the top.  Just as simple and as good as any frittata I have ever had.  Simple and tasty!

PS. If you wondering why there is no recipe, club rules frown on posting recipes from Dorie’s new book.  BUT…it is such a great cookbook that you will want to add it to your collection. Buy or borrow the book and join the French Fridays with Dorie group.  Buy the book:  Around My French Table (Dorie Greenspan)

Lemons for “Another Use”

Yesterday I made lemoncello.  I patiently peeled 14 lemons for the sole purpose of having a batch of homemade lemoncello for tea, ice cream, berries, and well…yes, to drink.  This left me with 14 lemons for “another use”.

What could I make?  Dinner and dessert?  Yes.  Lemon Asparagus Pasta with Lemon Cream Tart!

And….the best part is that I still have lemons for “another use” so tomorrow I will make lemon scones with lemon curd.


Lemon Creme Tart

Ingredients:

10 servings

  • 1  large egg white
  • 2  tablespoons  stick margarine
  • 3  tablespoons  sugar
  • 3  cups  reduced-fat vanilla wafer crumbs (about 36 cookies)
  • Cooking spray
  • 3  large eggs
  • 1  (14-ounce) can low-fat sweetened condensed milk (not evaporated skim milk)
  • 1  tablespoon  grated lemon rind
  • 1/2  cup  fresh lemon juice
  • Mint leaves (optional)

Preparation:

Preheat oven to 325 degrees.

Combine first 3 ingredients; beat at high-speed of a mixer until blended. Add crumbs; toss with a fork until moist.

Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray. Bake at 325° for 15 minutes or until lightly browned. Let cool on a wire rack.

Combine eggs, milk, lemon rind, and juice in a bowl, stirring with a whisk until blended. Pour mixture into prepared crust. Bake at 325° for 30 minutes or until filling is set. Let cool completely.

Lemon Asparagus Pasta

Ingredients

4 servings

  • 8  ounces  uncooked pasta
  • 2  cups  (1-inch) sliced asparagus
  • 1/2  cup  chopped green onions
  • 3  tablespoons  olive oil
  • 2  tablespoons  fresh lemon juice
  • 2  teaspoons  lemon rind
  • 2  garlic cloves, minced
  • 1  teaspoon  salt
  • 1 teaspoon  black pepper
  • 2 tablespoons grated pecorino romano cheese

1. Cook pasta according to package directions (omit salt and fat).

2. Add asparagus to pasta during last 3 minutes of cooking time; drain.

3. Stir in remaining ingredients, and serve immediately.


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