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Fancy (but easy!) Mushroom + Asparagus + Potato Hors d'oeuvres

Here's a little disclaimer for you: BandMan and I don't celebrate Valentine's Day. The idea of celebrating love once a year is not my style; I'd much rather celebrate every thing every day. I can't speak for BandMan on why he doesn't celebrate V-Day but I can speak for him when I say: we in no way judge anyone who does partake in the festivities.

So anyway, now that I've got that off my chest I don't feel so weird about telling you that I created this dish for you -- to celebrate Valentine's Day with the one you love whether it's a man, woman, spouse, friend, child, animal, or just you. This dish is very easy, requires little to know prep time, and minimal ingredients so you can focus on spreading the love this 14th.

No matter how you decide to celebrate, and no matter who you celebrate with, know that you are loved by your friends, your family, and me.

Sorry to be all sappy. I'll shut up now. Here's my favorite Valentine's Day song.



Serve these lovely hors d'oeuvres with a micro green salad, chocolate covered strawberries, and your favorite red wine. And your set for a romantic evening (as long as you don't forget the candles...maybe a bubble bath? just throwing ideas out there.)




2 potatoes
1/2 bunch asparagus, tailed
10-15 crimini mushrooms, roughly chopped
olive oil
1 tbsp lemon pepper seasoning
1 tsp ground fennel seed
about 1 tbsp ground dill weed
salt, to taste
  1. Preheat your oven to 425.
  2. Slice up your potatoes into discs. I used a mandolin to keep my shit even. 
  3. Get some oil nice and hot on a medium setting, and lay your potato discs in there, but don't crowd your pan; I cooked my taters in two batches. When both sides are golden (and cooked), transfer to a cookie sheet and dust each disc with dill and salt.
  4. While the first batch of taters are gettin' all golden, brown your mushrooms in a cast iron skillet until they start to release their juices. When that happens, give them a generous sprinkling of salt and fennel. Transfer to oven to finish cooking. 
  5. While your second batch of taters are going, toss your asparagus in some olive oil and lemon pepper seasoning and have them join the mushrooms in the oven. 
  6.  Roughly chop your asparagus and assemble your super-easy, super-sexy, love dinner.




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