Pharm Fresh

The foodie alter-ego of a pharmacy student

Cheesy Asparagus February 3, 2009

Filed under: side dish,vegetable — pharmfresh @ 7:58 pm
Tags: , , ,

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I know what you’re thinking right now: “ew. What is that weird greenish blob?  Is it food?  Is she really posting this on her food blog?”  Well, the answer is yes, and while it may not be the most photogenic thing I’ve ever cooked, it really is quite delicious!

Necessity was definitely the mother of invention today.  I was really hungry, and after being at school all day, I didn’t feel like taking the time to cook something extravagant. I had some asparagus in the fridge that I needed to eat before it went bad.  My rumbling stomach told me that roasting it was out, as was steaming it and trying to throw together a cheese sauce.  Then I remembered this pasta dish that my old roommate and I used to make quite frequently, which combined asparagus with onion and sour cream.  I have an irrational love for sour cream, and will mix it into or dollop it on top of just about anything.  I’ve even put it in ice cream.

I didn’t really feel like pasta today, so I decided to experiment a little and try to take the same flavors from the pasta dish and turn it into a simple side dish.  I’m really proud of this, because I came up with it myself, and it was actually good!  It’s just too bad that it doesn’t photograph well at all.  But trust me, I’m sure you’ll love this lumpy green stuff just about as much as I do, and it is incredibly quick to make.  Even though there’s only a few ingredients in this, it has a really big and bold flavor. The sour cream and sharp cheddar add a nice tang to the smooth sauce that holds it together, and that smoothness is balanced out really well by the crisp asparagus.

Cheesy Asparagus

Source: me!

Makes: a little over 1 cup

1 tbsp. olive oil

1 c. bite-sized asparagus pieces

1/2 c. white onion, chopped small

2-3 tbsp. sour cream

2 tbsp. sharp cheddar cheese, shredded

salt and pepper to taste

1) In a medium skillet, heat the olive oil over medium heat.

2) Once hot, add the onion and asparagus and saute for 3-4 minutes, until the onion is translucent and asparagus has reached the desired amount of done-ness (I like mine crisp, but if you like yours softer, cook for 3-4 more minutes)

3) Turn the heat down to low and add the sour cream and cheese, stirring until cheese has melted and everything is completely combined.  Add salt and pepper to taste.

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