Having had a great afternoon at the Yankee game and seeing a walk-off win, we were definitely in the mood a fun dinner. Tonight’s menu fit the bill. We tag-teamed on this one, so we’ll both explain what we did!
Asparagus with Manchego
Kim: After Tony trimmed the asparagus, I put them on a foil-lined sheet pan and drizzled them with a little olive oil. I sprinkled them with salt and pepper and mixed them to coat. I arranged them in one layer and slid them into a 350 degree oven.
Tony: After about 10 minutes, I took the asparagus out of the oven. As a final step, I shaved some manchego on the warm asparagus and then sprinkled some Spanish paprika on top.
Kim: Personally, I would have either roasted the asparagus a little longer or grilled them on the grill pan.
Chorizo with Honey
Tony: We had some chorizo left over from the clam bake, so I simply cut that into 1/4-inch slices and warmed it in a pan over medium heat, stirring occasionally, for about 10 minutes
Kim: My job here was easy – I just drizzled the chorizo with some wildflower honey that we purchased on a recent trip to bear Mountain, NY.
Mushrooms with Thyme
Tony: I started with half a pound of baby bella mushrooms that I cut into quarters. I heated a little olive oil in a pan and when it was warm, added the mushrooms. I sprinkled them with salt, paper, and thyme and let them cook for about five minutes, until they had started to soften but weren’t too soft. A sprinkled them with a little red wine and then cooked them for another minute or two.
Cheese, Olives, and Caper Berries
We rounded things out with some cheese (Mahón, a Spanish cow’s-milk cheese), olives that we had in the fridge, and caper berries.