Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
I experimented with another recipe to finish off the last of the asparagus that I bought in bulk. And to be honest, this one may seem like the strangest way to use asparagus, but it turned out to be the best! This was such a killer combination of flavors. I will absolutely be making this again. I ate it on top of some toast and hummus, but it would be fantastic on its own as an elevated side dish. Definitely give this recipe a try.
Ingredients
- 1-2 teaspoons olive oil
- 12-15 asparagus spears
- 1 medium to large pear
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon dried thyme or 1/2 teaspoon fresh
Directions
- Prepare the asparagus by washing the spears, snapping the ends off, and cutting into 1-1.5 inch size pieces.
- Prepare the pear by cutting into 4 wedges, slicing out the core, cutting the wedges in half cross wise, and then cutting those half wedges into even sized strips.
- Heat the oil in a skillet over medium heat.
- Add the pear slices first since they take longer to cook. Cook in the oil about 2-3 minutes until they have released their juices in the pan.
- Add the asparagus at this point along with the salt and pepper. Cover the pan and cook for 1-2 minutes.
- Add the balsamic vinegar and thyme. Stir occasionally while the juices in the pan evaporate. Stop cooking once the juices reduce and are coating the pears and asparagus in a light glaze.
- Transfer to a serving dish or top it on some toast and hummus as I did.
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