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April 10, 2010

With April upon us and the warm weather knocking, its time to move away from the braised meats and get with some lighter fare.  It’s difficult to walk by the tightly wound bundles of thin radiant asparagus while grocery shopping this time of year.  I guess that’s how I ended up with a second bundle  in my refrigerator.  With the thought of a third coming home I decided to deal with bundle number one.  The fresh flounder and the asparagus need very little cooking to be fully appreciated.  This is a good thing for this meal takes less than ten minutes in its entirety.  This saute consists of a small amount of chopped onion and garlic, some olive oil, a little white wine,  S & P, and  the main ingredients. Without hesitation toss the first three ingredients into a hot pan, add the asparagus and slightly brown.  Make space for the fillets, sear, turn over, some wine and done.  No floundering here.

6 Comments leave one →
  1. Geener permalink
    April 12, 2010 4:04 pm

    Master, we’ve missed you during the dreary, dank, colorless days of winter…I cannot wait to see what you have in store for us. I can taste the crisp asparagas…I like mine with a touch of nutmeg, freshly grated romano, lemon zest, sea salt and crushed black pepper. I need a fork.

    • donnybuffet permalink*
      April 16, 2010 5:23 pm

      Geener, thanks for missing me, I hope to be in the kitchen more this Spring. Love the thought of your asparagus…stay tuned.

  2. Cayenne permalink
    April 15, 2010 9:47 pm

    You are back! No floundering about that.

    Love the suggestions from Greener . . . .

    Kinda of addicted to halibut with calm ragout (chorizo, bell pepper, red pepper flakes, thyme, wine)

    miss you. ox

    • donnybuffet permalink*
      April 16, 2010 5:26 pm

      Miss you too. And I love the sound of a CALM ragout…

      • Spicy Margarita permalink
        April 18, 2010 5:43 pm


  3. April 14, 2012 5:13 pm

    Aaaaaaaaa it’s heaven

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