By Esther Yang, AsAmNews Staff Writer
#meatlesssunday — Asparagus with Figs and blue cheese. 3 minutes — 3 ingredients.
I love blue cheese. I even love it in my pan-fried wonton. Blue cheese has a unique taste in a salad, fruits, crackers, or just by itself. It gives that kick almost like wasabi, the Japanese green horseradish mustard. Yes — I would eat it blue cheese by itself. Why be boring?
Went to Chinatown and visit my buddy @asiaromany (40 Mulberry Street in Chinatown) and my fav chef @meiziechan. She made my friends and me – delicious beef short ribs with pasta and Halibut fish with veggies, Caesar salad, and their famous fried chicken wings. Truly awesome. No, I never want to ask for the recipe. I love being served by her. She cooks, I eat!!!
FYI — not on the menu. I usually call her and ask what she feels like cooking, then hung out with friends in Chinatown. If we do not support Chinatown – who will??? Lucy the Maltese dog, Asia Roma mascot, snuggled near my bag. Nothing sweeter than a sleeping baby.
While walking — saw the homework hub in Chinatown. Typical Asian Overachiever — serious folks, doing homework on the street and the people create a hub to do homework??? Reminded me of when I was younger – I have to study, homework, study, never TV. I believe in less homework, more fun. Emotional intelligence first, before brain intelligence. Balance, balance, balance. My humble opinion.
The recipe:
1. Cut the bottom of the asparagus. Boil for 1 minute or less. I prefer crunchy veggies. Run cold water or chill the asparagus.
2. Cut the top of the fig then make X on top of the fig, so you can stuff the blue cheese.
3. You can add a touch of olive and balsamic vinegar. Or do like me — add nothing. Less is always better.
Happy Meatless Sunday. Happy cooking. Love to you all ❤❤❤#asparagus #bluecheese #figs #veggies #eatwell #healthyeatinghabits #gratefulforeverything
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