And I did elude to the fact I would probably make another dish with them, so I am just keeping my word.
With spring appearing to have sprung in Logan, my fresh-not-from-a-grocery-store-produce selection will surely increase, resulting in far fewer Brussels sprout posts. But until then, here’s another.
It is very simple to make, cooking in about 10 minutes and is very aromatic and fresh-tasting. I did not blanch the vegetables before I sautéed them. I like them still crisp, but if you like yours softer, you can blanch them in boiling salted water for 3 minutes or so, then sauté them. But the amount of butter and oil I have used, allowed them to soften nicely in the sautéing process.
2 tbsp butter
1 tbsp extra virgin olive oil
1 lemon. sliced
3 sprigs fresh Rosemary
1 bunch asparagus, woody parts removed
1 lb Brussels sprouts, trimmed and halved
Salt/pepper to taste
Parmesan cheese; optional
In a large sauté pan, heat the butter and olive oil. Add the sliced lemon and rosemary sprigs to the pan, allow the oil/butter to coat both the lemon and herbs. Sprinkle with black pepper.
Toss the asparagus into the pan, sauté them for about a minute or two. Add the Brussels sprouts. Mix them together well. The sprouts will find their way to the bottom of the pan. They will begin to get a nice browned color to them, enhancing their flavor. Continue to stir to prevent them from burning. Cook for about 5 minutes. Add salt to taste and more black pepper. I used about ½ tsp, but salt is an individual, personal taste- so add what works best for your palate.
Once cooked, add them to a serving plate, removing the lemon and rosemary sprigs. Sprinkle with freshly grated parmesan cheese–or not. Enjoy!