Lemon Parsley Breakfast Potatoes

J. and I have a semi-long distance relationship right now -- he lives an hour away so we can only see each other once a week with our schedules (but I know that it could be much worse). Whenever he stays over we always make the same breakfast in the morning, potatoes, scrambled eggs, toast and coffee. The original post roasted these potatoes, but we made them the way that we always do, in a skillet.

From Spoon with Me.

Ingredients:
-2 pounds red potatoes, cut into 1/2 inch cubes
-2 cloves minced garlic
-1 teaspoon dijon mustard
-3/4 teaspoons kosher salt
-1 teaspoon freshly ground black pepper
-3 tablespoons olive oil
-1 small lemon, halved
-3 tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet.
Cut each red potato into about four pieces, so they are bite sized.
Saute the potatoes for about three minutes, then stir in the garlic, mustard and seasoning.
Cook until browned.

Once cooked through, mix in the fresh parsley and lemon juice from one lemon.

These potatoes were delicious! I really enjoyed this as a different recipes to make breakfast potatoes, especially since we make potatoes for breakfast so often. The lemon flavor added a freshness and the parsley added a nice color. These were good served with eggs and toast.

Beer Battered Asparagus with Lemon Herb Dipping Sauce

Any healthiness from the asparagus in this recipe is probably more than cancelled out by the deep frying and the mayo sauce, but it was worth it. The asparagus had the perfect crunchiness from the deep fryer, and the sauce was perfect for this asparagus. The recipe is originally from Newly Blissed.

Ingredients:
-1 cup flour
-1 lemon, zested
-1 cup beer

-1 teaspoon seasoned salt
-1 teaspoon pepper
-1 bunch asparagus, trimmed
-Vegetable oil for frying

Dipping Sauce
-1/2 cup mayonnaise
-Juice of 1/2 a lemon
-1/2 teaspoon lemon pepper
-1 teaspoon dried thyme leaves
-Pinch salt

Cut down the asparagus

Mix the flour, lemon zest, beer, salt and pepper.

Coat the asparagus in the batter.

Deep fry the asparagus for 5 minutes, or until they are brown.

Simply mix together the ingredients for the sauce.
Serve with the asparagus.

I thought this was one of the better recipes we've made. If you don't like lemon, you could leave some out since there was lemon juice in the sauce and zest in the batter, but I didn't think it was overwhelming at all. Alecia and I both really liked the lemon, but J. and her family thought there was too much lemon. If you know that you like lemon go for it, otherwise you could easily use less.