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| Steamed broccoli and white pepper |
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| Sauteed asparagus in butter with garlic Alfredo is not really Italian! You won't find it on a non-touristic menu in Italy but it is enjoyable and terribly easy to put together. |
Alfredo Sauce
* 4 Tbsp. Butter
* 1/2- 3/4 c. cream or half & half. Whole milk works as well but increase the butter amount for flavor.
* 1-5 Tbsp. Flour or arrowroot powder- natural thickener
* Handful of ground parmesan or similar hard cheese. Pecorino and asiago are nice.
* Optional. 1-4 cloves garlic. Minced.
* Optional. 3-4 oz. cream cheese or creme fraiche for a thick and rich sauce.
In a large sautee pan, add butter and melt on medium-low heat.
Once melted add flour and whisk to blend well. I like using a sauce whisk which is flat and flexes with the pan.
Add cream & whisk to blend. Also, add garlic and cream cheese if desired.
Whisk occasionally while the sauce thickens up. The total cooking time should be less than 10 minutes. Remove from heat and add the parmesan. Whisk to blend in.
If the sauce is too thick for your liking, add more cream. Too thin, add a wee bit more flour or thickener at a time until it thickens to your liking.
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Sauteed Asparagus in Butter with Garlic
Snap the rest of the sprigs into one to two inch lengths.
Heat a pan on medium and add a couple tablespoons butter.
Once melted, add the asparagus and cook until partially soft. Add the garlic and cook until browned. The asparagus should have a few browned spots as well. Yum.
Add a little Maldon sea salt & ground black pepper.
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| Sauteed asparagus in butter with garlic |
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| Steamed broccoli with chile flakes |
Steamed Broccoli
Surprisingly, I don't own a steaming basket in my cooking arsenal. I toss in chopped up broccoli florets along with the peeled and thinly sliced stems into a 12" saute pan with 1/2 inch water. Cover with the lid and cook on medium-low for a few minutes until tender but not mushy. Drain or remove with a slotted spoon.
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| Steamed broccoli with cayenne |
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