Because my favorite food blogger, Nicole at Pinch My Salt, hasn’t been posting much, I thought I’d do a food related post tonight. Since I’ve been in Los Angeles, my diet has definitely deteriorated and I haven’t been cooking near as much. So when I was thinking about my Lenten discipline this year, I thought it would be good to break a bad habit. So I decided to give up fast food. For the most part, its been pretty easy so far, however it does mean I’ve also given up In-N-Out for the course of lent. Sad. Anyway, one of the things I hope the breaking of the fast food habit would lead to, is more home cooking. I haven’t cooked at home as much as I would like so far, but I’m getting better about planning time into my busy schedule to do it.
Tonight’s dinner was something that just came together in my head while grocery shopping last Monday. I was thinking about how I could prepare the couscous I was planning to buy. While in the produce section I noticed that the organic Asparagus looked pretty good and was a good price. Remembering the White Truffle Honey I have in my pantry, the dish began to come together in my mind. I don’t really have a recipe per say for dinner, I just did things by personal taste preference.
Ingredients:
Whole Wheat Couscous
Feta Cheese
Sun-Dried Tomatoes
Dried Porcini Mushrooms (Rehydrated)
Asparagus
Butter
White Truffle Honey
Preparation:
Pan-steam Asparagus for approx 5 minutes. Drain water. Put some butter in pan (being careful to only brown, not burn the butter) with asparagus, add white truffle honey to taste. Cook approx 2 minutes longer, making sure asparagus is fully coated with butter/honey mixture. Remove from heat. Prepare couscous. Stir in Feta cheese to taste. Stir in porcini and sun-dried tomatoes to taste. Put couscous mixture on plate and top with asparagus.
