This has been a Christmas of a couple big “firsts” for my husband and me – our first Christmas in Augusta, Ga., and first Christmas as a married couple. On top of that, this was my first time making a proper holiday meal. That being said, I found this to be an opportune time to expand my culinary repertoire…which really isn’t as fancy as those two words made it sound.
I chose to use veggies as a focus of the two side dishes, instead of starches, but splurged on preparation. A couple veggies that deserve more praise than they typically get are asparagus and Brussels sprouts. In addition to aiding with digestion and preventing and treating cancer, they also taste great when they’re pan fried and accompanied with a fatty meat like bacon or prosciutto – a small amount, but still…
I won’t bore you with any twinge of guilt I may feel or excuses, so, without further adieu, I present to you two of my new favorite side dishes!
Brussels sprouts & butternut squash with bacon vinaigrette
I’ve been craving some Brussels sprouts lately…
…and this Williams-Sonoma recipe hit the spot.
Asparagus with a twist
This dish is comprised of only three ingredients:
- 2 tbsp. olive oil
- 6 slices prosciutto
- 12 asparagus spears, washed, trimmed
Cut the prosciutto in half so you have 12 half slices. Wrap one around each asparagus spear. Heat the olive oil in a large frying pan and cook the prosciutto-wrapped asparagus spears for a few minutes on each side until they’re crispy.
The saltiness of the prosciutto added a great flavor.
What new recipes did you try today?