The Dark Days Challenge has a couple of extra special challenges this time. The first is to make a one-pot meal or soup. We do a lot of one-pot meals here, so this one was right up our alley. For example:
Roasted cod with green beans Umami eggplant Sugar snap peas with salami crisps Red-cooked pork belly Braised asparagus with Dijon and thyme Holy mole chili Red cabbage and kielbasa Chicken and parsnips braised . . . → Read More: Dark Days Challenge Week 9: Porter Braised Short Ribs
This is our new favorite recipe, while supplies (of asparagus) last. We’ve made it twice this week, once for dinner (with some Flying Pigs Farm sausage, pictured above), and once for a light lunch. It’s fast, easy, and tastes much richer than it actually is.
Braised Asparagus with Dijon and Thyme Makes 2 servings
Amount Ingredient Preparation Where we bought it (* Union Sq. Greenmarket) 1 bunch Asparagus Bottoms chopped off Lani’s Farm * . . . → Read More: Braised Asparagus with Dijon and Thyme