For dinner tonight, we savored the cheesy, bready flavors of asparagus in puff pastry and cheese sauce. Of course, you all know where that idea came from! It was perfect, because it used up the leftover puff pastry from the pot pie.
I did alter the recipe just a bit. I had pepper jack cheese, so I omitted the jalapenos. I also used just a little bit of parmesan. So in all it was about 1/4 c. of parm, 1 c. of cheddar, 4 oz. of green chiles, 1/2 c. of pepper jack, and 1/2 c. of mayo. Those are all very rough but in the ballpark anyway. You can see in the picture that I baked it in two ramekins. It was a perfect dip for the asparagus, and I dipped a few corn chips in it as well. I feel like the Super Bowl should be on the television right now. It may have been a crummy, rainy, cool day, but hot, delicious food makes it seem better. (It also helps that I submitted several papers to conferences today – a major item off my to-do checklist. One huge weight off my shoulders!)
Oh PS, there was a main dish too – ribs that had been in the slow cooker all day. They’re BOGO at Giant Eagle right now – we always make one batch and put the rest in the freezer when that sale comes along. See what I mean about Super Bowl food?