On 2020-12-19 9:00 p.m., jmcquown wrote:
> On 12/19/2020 7:27 PM, Dave Smith wrote:
>> On 2020-12-19 7:15 p.m., jmcquown wrote:
>>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>>> parsley-ed potatoes and steamed from frozen baby peas.
>>>
>>> I season the steak well with flaked salt, a sprinkling of ground
>>> black pepper and garlic powder a couple of days before I cook it.Â* I
>>> keep it well wrapped in the fridge, then let it come to nearly room
>>> temp before cooking it in a small, hot cast iron skillet.Â* Hot to
>>> sear each side then turn down the heat and cook to medium rare.
>>> Chuckeye steaks are very tender and taste really good.Â* Yum!
>>
>>
>> We had stir fried asparagus and shrimp pasta with lots of garlic.
>
> You mention asparagus frequently.Â* I cannot find anything but skinny
> pencil thin asparagus and it's very disappointing.
>


This dish actually works well with the thin asparagus. I don't remember
where I first read this recipe but I added the red pepper and shrimp. It
is also very good with just the asparagus.


-start cooking some pasta.... spaghetti or spagettini


- snap the woody ends off asparagus and chop into 1-2" pieces
- chop garlic ..... at least one clove per serving.
- chop about 1/2 red pepper per serving.
-peel large shrimp(15-20 count) and season with coarsely ground pepper
- Heat some olive oil in a pan
- add a pinch of dried chili flakes
- toss in the garlic and the red pepper, stir it around and add the
asparagus, stirring for about a minute and add the shrimp.

when the shrimp is pink and starting to curl toss in the cooked pasta
and toss it around with the other goodies, Serve it up and sprinkle with
a little freshly ground Parmensan.

It's basically just pasta aoili with the addition of the asparagus, red
pepper and shrimp.