Baked Asparagus With Balsamic Butter Sauce, Butterhead and Fizee Salad With Worcester Sauce & Cajun Pontchartrain Sauce!

After watching a few dozens of cooking show from AFC and Travel and Living my head began to send me funny messages like cooking is easy and fun, cooking just take a matter of minutes, that is yummy I must learn how to cook that.

So I went surfing for recipe and came up with these below. Have a go at it because they’re so simple to cook. Really.

On this plate I have:
1. Baked asparagus with Balsamic butter sauce
2. Butterhead and Fizee salad with Worcester sauce
3. One large sausage

Verdict: The salad taste is nice. Loved the baked asparagus but too much of soy sauce I guess.

This is Cajun Pontchartrain Sauce.

Verdict: Delicious! Delicious! Delicious!

Now for the recipes.
Baked Asparagus with Balsamic Butter Sauce (from allrecipes.com)
Ingredients:
1 bunch of asparagus, trimmed
olive oil
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

Directions:
1. Preheat oven to 200 degree C.
2. Arrange asparagus on baking tray/sheet. Coat with olive oil and season with salt and pepper.
3. Bake asparagus for 12 minutes in the preheated oven, or until tender.
4. Melt the butter in a saucepan over medium heat. Remove from heat and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Butterhead and Fizee salad with Worcester sauce (my own recipe)
Ingredients:
a bunch of butterhead and fizee (you can substitute it with your favourite veggies)
olive oil
2 tablespoons of Worcester sauce
pepper and salt to taste

Directions:
1. Toss butterhead and fizee with olive oil, Worcester sauce, pepper and salt to serve.

Cajun Pontchartrain Sauce (from allrecipes.com)
Ingredients:
1/4 cup butter
8 fresh mushroom, sliced
8 medium shrimp – peeled
1/4 cup whipping cream
garlic powder to taste (I didn’t add this because I don’t have)
black pepper to taste
2 teaspoons Madeira wine (I add a little brandy instead)

Directions:
1. In a medium saucepan, saute mushroom in 1 teaspoon butter until tender. Stir in shrimp and cook until pink. Transfer to a bowl.
2. In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in shrimp and mushroom mixture and season to taste with garlic powder (I use salt as alternative) and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.

Have a jolly good meal.

Tags: cooking, Baked asparagus with Balsamic butter sauce, Butterhead and Fizee salad with Worcester sauce, Cajun Pontchartrain Sauce

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