But one of the best things I ate, strangely enough, was broccoli tossed with garlicky breadcrumbs and obviously lots of butter at The Purple Pig. I’ve been fantasizing about this broccoli and not in a healthy way. I wanted to make something similar at home so I’ve been messing around with the ingredients ever since I got back.
Categories: Appetizer, Comida Latina, Dairy Free, Recipes, Side Dishes, spring, vegan
I escaped my house, my family, and North Dakota a couple weeks ago and went to Chicago. If you follow me on the Instagram you can see all my obnoxious food pictures from my trip.
Out in the world all alone is not a state I find myself in too often so I had to take full advantage. I ate out a lot……like a lot. And there were many memorable bites; Skinny Geisha cocktails at Union Sushi (which by the end of the night my friend Tess was calling Sad Geishas but let’s clarify—we were not sad). Every. Single. Vegetable. at Publican (why were those fries so good?) And I’m embarrassed to say I ate at almost every restaurant outpost at Eataly including La Pizza E La Pasta (twice), Il Pesce, and of course The Nutella Bar (Whaaaat? Why are there not Nutella bars in every mall across the country?!)
But one of the best things I ate, strangely enough, was broccoli tossed with garlicky breadcrumbs and of butter at . I’ve been fantasizing about this broccoli and not in a healthy way. I wanted to make something similar at home so I’ve been messing around with the ingredients ever since I got back.
The only problem was that we don’t eat a lot of butter around here (with the hubby being all lacto-intolerante) so I had to come up with something else. The result? Nothing like what I ate that windy, freezing day in Chicago…..but still really good.
I decided to go with asparagus because I’m over winter and want to pretend that it is spring (despite the 2 feet of snow that fell last week). Instead of the ton of butter I decided to make a sweet and spicy dressing to drizzle over it, something similar to that addictive chile sauce they serve at Thai restaurants but, you know, more Mexican. The only element of the original dish that stayed the same was the breadcrumbs, (they were the best part) and give such a delicious, undeniable crunch that is so good on any vegetable. I’m not above having a canister of these crispy crumbs sitting on the counter on a regular basis….just ’cause.