Dinner was lovely. My friends,B,P and J came over.
I am so grateful for all my wonderful friends. I am
a very lucky woman to have such GREAT ones.
I fixed an asparagus/pasta dish and salad. My
non blogging friends thought it was very funny
that I wanted a to take a photo of the food for my
blog :-). They just don't get it at all. What is interesting
is that B and P are in their thirties and you would think
they would be in on this blogging thing by now :-).
I actually don't have one friend in my off web life that
blogs. Sorry, my photo is not the greatest, but I did my
best. There was not a morsel of food left, so I think it
was a hit. However, I am adding a bit to the recipe
because I found for four people there was not enough asparagus
in the dish. I am also simplifying it a lot.
Ingredients: for four people
2 bundles of asparagus
1 large red chili (put in 2 if you like it hot)
2 cloves garlic
1 half onion(get Spring onions if available)
1 inch ginger root
Basil
1/2 cup plain peanuts
1 Tbsp Sesame oil
3 Tbsp Thai peanut sauce
1 16 oz package of fettuccine pasta
First, clean and chop up all the veggies and ginger, very fine.
In the a wok or sauce pan heat the sesame oil and add the garlic, chili, ginger and onions.
Let simmer.
Start heating the water for the pasta.
Chop up the peanuts, very fine
as the pasta is cooking, add the asparagus and peanut sauce to the garlic, ginger, onions and chili and turn the heat down on the sauce. You don't want to cook the asparagus too much.
When the pasta is done, drain and rinse and put back in the pot you cooked it in. Add the sauce
and mix well, garnish the top of each plate with basil and peanuts. I served this with fresh salad from the Saturday market and cucumbers. Dessert was Mango sorbet. Let me know if any of you try this recipe. I am off to play with clay :-). I promise to post photos of my efforts soon.
XOXO
