Summer’s officially here, and if the Shavuot heat wave didn’t signal the end of my time slaving over a hot stove, then I’m not sure what will. For summer dinners, I need fast food–and I don’t mean the kind from the drive-thru. Dinners shouldn’t take more than a few minutes, and definitely shouldn’t require the oven. That makes stir-fry veggies perfect for dinner. Top asparagus with homemade sauteed breadcrumbs and watch my kids lick the plate.
STIR FRY ASPARAGUS
Bunch of asparagus
drizzle of balsamic vinegar
pinch of sea salt
Steam the asparagus in a steamer or, if you don’t have one, boil a half cup of water in a wide, covered pan and add the asparagus. Steam for only a few minutes so they stay bright green. Shock the asparagus by dumping them in ice water. Strain and add butter, vinegar and salt. Top with breadcrumbs.
HOMEMADE SAUTEED BREADCRUMBS
Process 3-4 pieces of old challah in the food processor. Saute 3 heads of minced garlic in olive oil. Once light brown, add the breadcrumbs. Saute until lightly browned. Serve on top of vegetable dishes or store to use within two days.