Asparagus and blueberries are everywhere right now, and for about a month, I've had this nutty idea to combine the two in some sort of recipe. One night after work, I decided to go for it. The contrasting textures of the crisp veggies and softened fruit, plus the sweet versus savory taste, made the dish surprisingly yummy. It was the perfect side for the unseasoned porkchops, which would have been too bland on their own.
Ingredients:
- Extra thin, extra lean porkchops
- 1 bunch of asparagus
- 1 cup of fresh blueberries
- Garlic salt, pepper and sugar/Splenda, to taste
Directions:
- Preheat a George Foreman grill, and preheat the oven to 350 degrees.
- Spritz a baking sheet with non-stick olive oil spray.
- Spread the asparagus in a single layer across the baking sheet, and spritz with more olive oil spray.
- Sprinkle with garlic salt and pepper as desired. Feel free to add any other seasonings you'd like.
- In a small bowl, lightly mash the blueberries with a little bit of sugar/Splenda.
- Spread the blueberries over the asparagus, and spritz again with olive oil spray.
- Bake for 15 to 20 minutes, depending on how "al dente" you like your asparagus.
- While the asparagus is cooking, grill the porkchops on the George Foreman Grill. (I did not season them in any way, but you could, of course. You could also grill them in fry pan if you don't have a grill.)
- Plate and serve.
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