A is for Ahi (and Asparagus)

So, in an effort to eat better, and eat more Fruits and Veggies...

Yesterday for Lunch I made this:

Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinagrette by Rachel Ray

And I kid you not, it looked just like this pic (borrowed from Food Network to better entice you to try it). It literally took me less than 20 minutes to make and it was oh-so delicious! Even the hubs liked it (and he can be suuper picky).

On to Dinner... King Crab Legs were on sale at the market, so I treated ourselves and of course they were delicious. I paired them with fresh organic Asparagus and some Couscous. Now, I don't mean to 'toot-my-own-horn' here, but it is my blog, so I'll go ahead and tell you that I can cook asparagus pretty darn perfectly.

After washing and snapping, heat 1 tbsp olive oil in a medium shallow pan over med-high heat. Add asparagus and toss (or roll, like they do on the fancy cooking shows) to evenly coat all asparagus. Add salt and cracked pepper and continue to toss every two or three minutes for approx 15-20 minutes. This will leave the asparagus tender on the outside but crisp on the inside (not soggy like when you steam it) plus you don't get rid of all the goods (nutrients) that asparagus has to offer.

Now go try it for yourselves!!