Oh, Argentina. I have quite a few entertaining stories from when I studied abroad there, including being trapped on a bus for 56 hours for a 4 or 5 day trip, being told to go to the hardware store to DIY a cast for a sprained ankle, and eating hot mayo on rice for two meals in one day. (Luckily the last one was only one day, but man were those two meals practically impossible to choke down.)
When I planned to go to Argentina, I really didn’t know what to expect. I knew about my living situation and a bit about the types of classes I would be taking, but I didn’t actually know much about the country or the culture. The one thing that I did expect, besides speaking a lot of Spanish, was eating a lot of good food. Continue reading “Chorizo burgers”
You may have noticed that I’ve been making a lot of salads as of late, and you might be hoping that this trend stops, or is at least slowed a little, and I’m right there with you. I need to share some more exciting things rather than “vegetables this way.” It just so happens that I tend to eat a lot of veggies, and I’m always looking for new ways to eat them. Once it starts getting warm, too, I especially start to make dinner by sticking whatever is in the fridge on top of greens and calling it a meal. However, I’m yet again going to actively be working to have more diversity on this site. I’m sure the salad things won’t stop (I already have an idea of something that is really, really good for next week), but hopefully I’ll have more variety to share with you in the not too distant future.
Luckily for you, this recipe is for asparagus revuelto is a main dish (with veggies of course!) that works for breakfast, lunch or dinner, makes use of the lovely springtime asparagus popping up at all of the markets and grocery stores, comes together pretty quickly, and is absolutely delicious. It’s a pretty humble dish–any dish that’s main ingredient is eggs is pretty humble– but I wouldn’t hesitate serving this to any guests or even at a casual dinner party. The recipe below is only for two servings, but it’s easy to do some multiplication and make it for a crowd. Continue reading “Asparagus revuelto”