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Posts tagged ‘Asparagus’

Dijon Balsamic Asparagus

I used to make asparagus one way. Lemon, olive oil, garlic, salt and pepper. Eventually I just got sick of it, as delicious as it was. I was looking for a new way to make them when one night, a friend of mine came over for dinner after watching an episode or Rachael Ray when she was making something similar to the recipe below. We used the ingredients that my friend told me the recipe consisted of and just played around with it and found something fantastic.

This recipe is tasty as ever and perfect for when it’s asparagus season and the spears are big instead of flimsy little things. As you’ll see it consists of caramelized onions and obviously we all know how much I am obsessed with anything that involves caramelized onions. (more…)


Shaved Raw Asparagus Salad

This is a great recipe for the approaching spring days because of the light fresh crispness of the salad. I love asparagus and have recently tried playing around with it to change up my routine. For some reason I would only make asparagus one way: baked in the oven with lemon olive and salt. When something is that simple and delicious it’s hard for me to change it up. Lately I’ve been seeing a lot of recipes for raw green salads, like asparagus, brussels, and kale. So this is my twist on an asparagus salad.

What I particularly love about this is that it’s such a fun way to present a green. It’s an annoyance to shred the asparagus, so make sure they are on the thicker side, and adds time onto your prep so if you are in a rush don’t make this, save it for a day when you have time.


  • 2 bundles of asparagus
  • 1 lemon
  • 2 tbsp. olive oil
  • 1 tsp. red wine vinegar
  • 1 packet of sugar – I use equal
  • Salt and pepper to taste

Shred the asparagus using a vegetable peeler on a cutting board. Do the best you can, and cut up whatever you have left over. They will be long and thin. Combine all the other ingredients in a bowl and whisk well. Save the outside of the lemon to zest on top of the salad right before serving. Once combined toss in with the shaved asparagus, zest the whole lemon on top and serve right away.

Thai Coconut Grilled Mahi Mahi

This dish is delicious specifically for warmer nights because of the lightness of Mahi Mahi as well as using the bbq. I wanted to make fish recently because I’ve been feeling like I’ve been eating/making a lot of meals on the heavier side. So this was a great way to spice up my week!

I made two kinds of rices (brown and jasmine) unfortunately everyone chose the brown to be stupid LA healthy but I had spin in the morning so I went crazy and helped myself to an awesome portion of the creamy white rice goodness I made and man this dish was great!

Mahi Mahi isn’t something I can make for large groups all the time because it’s not the cheapest of the fishes, but I couldn’t resist. I saw this recipe on , a great database of recipes from mostly food magazines such as Bon Appetite, Gourmet and Self. I, of course, had to make some tweaks to the recipe to make it more of my style as well as bringing it up to THATSZOGOOD standards. I am extremely satisfied with this dish and would make it again and again, but maybe next time add more Serrano chiles for more of a kick

Adapted from:

Serves 8-10 people.


2 Cups unsweetened coconut milk

3 Limes – Juiced

3 Tbsp. minced peeled fresh ginger

5 garlic cloves, pressed

2 tbsp. fish sauce

2 -3 minced seeded serrano chile

4 large basil leaves chopped

4 tablespoons chopped fresh cilantro, divided

4 tablespoons minced green onions, divided

Mint for garnish (optional)

8 6-ounce mahi-mahi fillets

*I also made a lb. of shrimp using some of the sauce,  skewering them and throwing them on the BBQ and there was still plenty of sauce left for the Mahi Mahi… just in case you have some foodies like I do that don’t like Mahi Mahi.
Prepare barbecue (medium-high heat). Combine first 6 ingredients in medium skillet. Add serrano chiles, boil until sauce thickens slightly and is reduced to generous 3/4 cup, 8 to 9 minutes. Remove from heat; stir in cilantro and green onions. Season sauce with salt and pepper.
Brush fish all over with 1/4 cup sauce; sprinkle with salt and pepper. Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish and baste while cooking. Once fish is done cooking , transfer to a serving plate and top with the sauce. Keep some sauce on the side for people who want to add it to their rice.  Sprinkle with remaining cilantro, green onions and mint.

*tastes great with Siracha sauce (pictured on top)

Serve with Coconut infused Jasmine Rice and Asparagus baked in lemon(recipes to follow)

Coconut infused rice

  • 1 cup jasmine rice
  • ½ cup coconut milk
  • 1 ½ cups water


Combine in a medium sauce pan and heat until it boils. Once boiling reduce heat to simmer and cover for 15 -18 minutes (until you can’t see any more water in the rice). It will seem sticky due to the coconut milk and tastes amazing!

Asparagus baked in Lemon

  • 1 Bunch of asparagus
  • 1 Lemon
  • Sea Salt
  • Olive oil spray – I use my handy dandy Misto 9can be found at Bed Bath & Beyond)


Preheat oven to 375 Degrees

Spray a square glass baking dish with olive oil and lay the asparagus flat. Squeeze the whole lemon on top and sprinkle with sea salt and combine.

Bake for 15 minutes or until crunchy and not overly mushy.

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