Baby Burritos with Asparagus and Parsnips
Last night’s repurposed meal was accompanied by an asparagus parsnip sauté. The main course was left over chili and leftover rice mixed together, topped with shredded cheese and rolled up in corn tortillas. The little burritos were heated in the microwave for a couple of minutes and topped with salsa and cilantro.
Asparagus and Parsnips
Now, on to the sauté. Tis the season for asparagus and this was our second little picking. It was not quite enough for two so I peeled and chopped a small parsnip to go along with it. I sautéed the parsnip pieces in 1 T. butter for 2 minutes, then added the chopped asparagus. After searing the asparagus for another 2 minutes I added a scant 2 T. water & covered the pan for another 2 minutes. The veggies were pretty much done at this point but I raised the heat just a little to steam off some of the liquid and added salt & pepper to taste. No other seasonings were necessary, the vegetables spoke for themselves. Yummy!
The parsnips were last year’s transplants from our friend, Michael Schael’s garden. They were over wintered outside and picked just last week. While the mangled-looking roots, due to the experimental transplanting technique or lack thereof, wouldn’t win any beauty contest, they tasted delicious just the same. Thanks, Michael!