I love this time of the year when you can wear shorts everyday, sip white wine or frozen cocktails, take a dip in the pool after work, and eat fresh new asparagus!
So, last Monday we paired asparagus with tofu and a brown and wild rice blend for a deliciously satisfying meal. Not to mention that this dinner came together in about 15 minutes. (Using leftover rice we pulled out of the freezer.)
I roasted the asparagus at 400 degrees for approximately 12 minutes. Spray or coat with a bit of olive oil and season with Kosher salt first. While the asparagus was cooking, I simply seared the tofu in a grill pan, and seasoned each side with a bit of Spike seasoning. We had a bit a fresh heirloom tomato left, so that was included as well. Oh, and everything is better with a healthy sprinkle of goat cheese and sweet balsamic syrup. How could something so simple taste oh so good?
3/4 cup balsamic vinegar
1/2 cup red wine
1 Tbsp brown sugar
Simply stir together in sauce pan and simmer to reduce until there is about 1/4 cup and it is slightly thick. Yum!
Also great over fresh strawberries.
Here is a picture of Chase since he’s felt a little neglected on the blog lately.