On Sat, 19 Dec 2020 22:12:56 -0500, jmcquown >
wrote:

>On 12/19/2020 9:35 PM, Dave Smith wrote:
>> 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.* 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.* Hot to
>>>>> sear each side then turn down the heat and cook to medium rare.
>>>>> Chuckeye steaks are very tender and taste really good.* Yum!
>>>>
>>>>
>>>> We had stir fried asparagus and shrimp pasta with lots of garlic.
>>>
>>> You mention asparagus frequently.* 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.
>
>Sounds good. I'd still like to be able to find some asparagus with a
>little oomph to it.
>
>Jill

Most gals prefer thick.