Fan favorite side dishes: TRUFFLE asparagus and quinoa salad

This week we had the honor of gathering around the dining table to celebrate a friend's 30th birthday. The guest of honor brought his mother as his date, whom most of us will be meeting for the first time. Which meant I would be making my FAN FAVORITE: maple dill salmon, garlic herbed roasted potatoes, and this time I would be adding TWO new sides.... TRUFFLE oil asparagus and spicy corn pepper quinoa salad.

As a nanny I spend most of my days running around after a 2 year old toddler which leaves me with a small window of time before she gets into trouble. So keeping recipes simple without sacrificing the taste is really important. The truffle oil asparagus and quinoa salad were perfect additions as it took no time at all to prepare and it tastes amazing! 

*The truffle oil is not necessary, olive oil is perfectly fine. You can also add some grated parmesan cheese halfway through the baking time as well. 

** We got our truffle oil at Costco for about 15 dollars, it can almost be double that in specialty stores so if you see a deal, get it! 

Truffle Oil Asparagus - 20 minutes

- 1 lb of asparagus

- 1-2 tablespoon of olive oil

- salt and pepper to taste

- 2 tablespoons of truffle oil

Directions:

Preheat oven to 400 degrees

1. Wash and trim asparagus

2. Please on baking sheet, coat with olive oil and season with salt and pepper.

3. Bake for 20 minutes, toss halfway through cooking time.

4. Place on serving platter and drizzle with truffle oil. 

Spicy Corn and Pepper Quinoa Salad

- 1 cup of uncooked quinoa

- 1 cup of fresh or canned corn

- 1 red pepper, diced

- 1 jalapeno, diced

- salt and pepper to taste

- 3 tablespoons of olive oil

- fresh lemon juice, 1/2 of a lemon

Directions:

1. Cook quinoa. Bring 1 cup of uncooked quinoa and 2 cups of water to a boil in a sauce pan. Cover let it simmer on low for 15 minutes. Turn off heat and let it continue to cook for 5 more minutes. Fluff with a fork. (this can all be done ahead of time and served at room temp)

2. Place cooked quinoa in serving bowl. Add corn, peppers, and jalapeno. 

3. Drizzle with olive oil, lemon, and salt and pepper. Make sure to give it a good mix before serving.