Quick Dinner - Salsa Rice with Lemony-Garlic Asparagus & Mushrooms

There are very few recipes I make these days that inspire me enough to blog post! The truth is we are eating so simple and repeat many of our favourite meals over and over. We don't get bored of them and they are always super delicious. 
This recipe is one that I have been making for many years, but recently seeing all the beautiful Australian asparagus I just KNEW it was time to finally post this (the pictures were taken 2 years ago)! As much as possible we try to buy only Australian produce which means that our time line for eating asparagus is rather short! So for those readers who are in Australia make the most of this one, and for those in other countries - be sure to let me know how often you get to enjoy asparagus! 

This meal is a super quick one. It's so easy that no matter how busy your day has been or what time of night you get home, its totally do-able! 
We often have cooked grains in our fridge, and there's rarely a week that goes by when we don't have a big tub of cooked brown rice in there. 
It's a great time-saver to have whole grains precooked. 

Growing up my father loved tinned asparagus! Personally, I never saw the appeal so I always thought I didn't like asparagus. But as a "grown-up" I decided to re-try it and discovered that having it fresh really tastes like a whole different vegetable! I have grown to not only enjoy, but totally LOVE fresh asparagus (and I still don't see the appeal in the tinned stuff!!!!!!!!!!!!).

I am showing serving size for one person, however it's really easy to make this for as many as needs be. The flavours work so well together and it feels like a real treat. In fact, it's not too far off what we seem to be served at functions!

SALSA RICE WITH LEMONY-GARLIC ASPARAGUS & MUSHROOMS

You'll need:
1 cup precooked brown rice
2 Tablespoons salsa (your choice store bought or homemade)
1 bunch of asparagus (depending on the size you may only use half)
2 large field mushrooms
2 garlic cloves
juice of 1/2 lemon

Slice the mushrooms into long thin strips. Remove the woody ends from the asparagus. 

Over high heat in a non-stick pan add the asparagus spears, the mushrooms, crushed garlic and lemon juice. Allow to saute, occasionally stirring gently, until the asparagus is just tender and the mushrooms are slightly wilted.  

While the asparagus mixture cooks, warm the rice either in a microwave or on the stove top. Once warmed, stir through the salsa.

 Serve!

Yes it really is that simple to have a delicious and nutritious meal in minutes!!!

Question of the day:
What time of year do you get locally grown asparagus? 
Do you like the taste of asparagus either fresh or tinned?

Easy Zucchini Fettucini

This makes a great lunch for one, esp on cold days. It's very quick & easy.
Or dinner if you wish!

You'll need:
1 zucchini
4 asparagus spears
1/4 cup frozen peas
1/2 tin italian tomatoes
1 tablespoon lemon juice
1 teaspoon minced garlic
black pepper, dried parsley to garnish

Step One:
Spiralize the zucchini & put in a microwave dish with 1/4 cup water.
You can just use a vegetable peeler if you don't have a spiralizer.
Microwave for 1 minute til zucchini is tender - longer time if you like your zucchini soft - or not at all if you want it raw!

Step Two:
Place cut asparagus, peas, garlic & lemon juice in a frypan. Lightly fry until asapargus has browned. Add the tomatoes & cook until tomatoes are bubbling - approx 4 mins.
Stir until well mixed.

Drain the zucchini, place in a bowl with the tomato mixture on top.
Sprinkle with black pepper and parsley to your tasting.


Note:
I have a Betty Bossi Spiralizer.
It's so easy to use & doesn't take up alot of cupboard space like a lot of other spiralizers do - also it is inexpensive by comparison.
Check it out here at victoriasbasement.