JAZZY SIDES

Asparagus Mimosa & Cacio e Pepe Cauliflower

I always feel guilty or un-fun making the same dishes for company or even my husband <except my arugula brussel sprouts salad>. I'm also constantly trying to look for interesting ways to make vegetables, because, let's face it, not every person is a health nut and likes to eat raw or steamed veggies all the time with no additive flavors. These are two sides that conquer both problems - they are unique but also tasty and not painful to make. They will be sure to wow your guests, or at least your sig other :)

The asparagus can be served throughout the day do to it's chilled dressing, or as a side for dinner. The cauliflower is better for a dinner side. And yes, the cauliflower has cheese in it, but sometimes you have to live a little right?!

Enjoy!

Asparagus Mimosa

For asparagus:

2 bunches of asparagus, tough ends removed

3 tablespoons olive oil

salt & freshly ground black pepper

2 hard-boiled, whites & yolks separated

coarse sea salt

For the dressing:

2 teaspoons Dijon mustard

1 teaspoon grainy mustard

2 tablespoons red wine vinegar

1½ tablespoons finely minced shallot

3 tablespoons olive oil

salt & freshly ground black pepper

1. For the dressing, in a small bowl, whisk in all ingredients - S&P to taste.

2. For the asparagus, toss with the olive oil, salt, and pepper, and roast/broil until minimally charred and tender, about 5-10 minutes.

3. While the asparagus cooks, cut the egg whites into very small dice and crumble the egg yolks with your fingers.

4. Place asparagus on large platter, drizzle with dressing, and top with the chopped boiled egg. Finish with sea salt & ground pepper. 

Cacio e Pepe Cauliflower 

2 tablespoons extra-virgin olive oil

4 tablespoons unsalted butter, divided

1 head cauliflower, cut into bite-size florets

2 garlic cloves, minced

Kosher salt and freshly ground black pepper

2 tablespoons all-purpose flour

1½ cups whole milk

2 cups grated Pecorino Romano

1. In a large skillet, heat the olive oil and 1 tablespoon butter over medium heat. Add the cauliflower and sauté until it’s tender, 8 to 9 minutes. Add the garlic and toss until fragrant, 1 minute. Season with salt and pepper.

2. In a medium saucepan, heat the remaining 3 tablespoons butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes.

3. Whisk the milk into the saucepan and bring the mixture to a simmer over medium heat—the sauce should noticeably thicken. Remove the mixture from the heat and stir in the Pecorino. Season generously with more black pepper.

4. Stir the cauliflower into the sauce. Serve immediately.