Wednesday, April 3, 2013
A Yam and some Asparagus
This is what's for dinner: a yam and some asparagus. How much more simple, healthy, and delicious can you get?
I cut the yam into wedges, drizzled olive oil, salt and pepper on them, and roasted at 420 for 40 minutes.
For the asparagus, I drizzled them with olive oil and cooked on low in an electric skillet until they were soft, about 20 minutes. I made a "hollandaise sauce out of vegenaise, mustard and fresh lemon juice and drizzled it over the cooked asparagus when they were done.