London Broil with Asparagus and Spinach Salad

After a long day at work and only an apple all day, boy was I ready for a good, easy, FAST dinner! We grilled London Broil that I had started marinating on Sunday. Cooked it to medium rare and sliced it across the grain. Joining the steak on the grill was some nice fresh asparagus which I brushed with some honey mustard. And to finish it all up, a spinach and blueberry salad tossed in a very simple vinaigrette. Yum!

Asparagus with Lemon Dill Dipping Sauce

Well, I was going to take a picture of this today, as I'd made it to take to work. Except hubby ate it. All of it. LOL. He seriously is the world's worst late night snacker. I didn't say anything to him about not eating it because a) I've never seen him eat more veggies than necessary, and b) he doesn't like dill. I guess late night snack desperation took over :)

Anyway, this is a snack I like to make to take to work. You can also increase the amounts you make and serve as a healthy snack at a party.

1/2lb. fresh asparagus, ends removed
1T light mayonnaise
1/4 cup light sour cream
1t dijon mustard (I like to use Horseradish Dijon for a little extra kick)
1T lemon juice
1t lemon peel, finely grated
1/4t kosher salt
1/4t garlic powder
1/4t pepper
1/4t dried dill

Bring a large pot of water to a boil. Drop asparagus in and cook about 2 minutes, until crisp tender. Drain and rinse in cold water to stop cooking.

Meanwhile, mix remaining ingredients in a small bowl. Cover, and chill both the dip and the asparagus until serving. Hide from hubby.

Check out other great recipes at Cooking Thursday.

Freezing asparagus for later

I love asparagus. Love love love it. The boys call them "trees", and I love using them in soups, pasta, salads, and on their own roasted or tossed in a lemony vinaigrette. What I usually don't like is the price. So when it goes on sale at a decent price ($1.99/lb at Target this week), I like to stock up.

Thank you Schwans for inspiring the way I freeze them. First, add about 3-4 inches of water to a large pot and bring to a boil. While that is heating, prep your asparagus. Wash, dry, and take 1 stalk of asparagus, holding each end with one hand. Bend the asparagus until it snaps. That is the place where the stalky part ends and the yummy part starts. I just put that shorter piece next to the rest of the bunch, and cut them all to that length.

Once the asparagus is prepped, and the water is boiling, coat a cookie sheet with a piece of foil or wax paper. Drop the asparagus into the boiling water for 1 minute. After a minute, drain, rinse in cold water, and let drip dry for a few minutes. Arrange the asparagus on your cookie sheet and place in the freezer.

After the asaparagus is frozen, drop into a zip bag and label. Now, whenever you want asparagus, you can grab the exact number of spears out that you want because they won't all be stuck together. Reseal and place the bag back into the freezer for the next time!