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.

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